This Roasted Parsnip and Pear Soup is an incredibly satisfying vegan soup, with a fruit and a vegetable! Recipe includes tips for making it in an upright blender or with an immersion blender.
This post was sponsored by Vitamix. It also contains affiliate links. For more information, see my affiliate and sponsored content disclosures.
In what feels like no time at all, we jumped right into winter here in Minnesota! Which means I’ve been chowing down on every and any soup I can get my hands on. Whether it’s my Vegan Butternut Squash and Pear Soup, or the daily soup offered in the work cafeteria, I’m all over it. Maybe you’re not a big soup person (hopefully you are since you’re reading this post), but to me, there’s nothing more comforting than a piping hot cup of soup at the end of a long, cold day.
Now that I have a Vitamix Explorian Series E310, satisfying my soup craving is easier than ever! With one flick of the blender’s switch, I can transform my favorite ingredients into a delicious soup almost immediately. I’m especially digging the size of my E310, since it holds the perfect amount for a small batch of soup to feed our two person household.
Using this Vitamix has encouraged me to experiment with fun ingredients and out-of-the-ordinary combinations. And making soups, especially blended ones, is the perfect way to pair different flavors together.
Which leads me to today’s interesting combo. Inspired by seasonal produce, this Roasted Parsnip and Pear Soup has a subtle sweetness and a hint of earthiness, complemented by the piney taste of fresh thyme. This soup can easily take center stage at a fall dinner or holiday meal, or you can eat it on the side of a salad or a lean protein. No matter how you serve it, you can’t go wrong!
How to Make Parsnip and Pear Soup
- First, dice the parsnips, toss in olive oil, and roast for 15 to 20 minutes until slightly tender.
- A few minutes before the parsnips are ready, heat some olive oil in a large soup pot or Dutch oven. Add the leeks, and cook until fragrant. Stir in the pears and salt, and cook for a few more minutes.
- Transfer the roasted parsnips to the pot, pour in the vegetable broth, and add the bay leaf and thyme sprigs. Bring to a boil, cover, and simmer for 15 to 20 minutes.
- Remove the pot from heat, uncover, and take out the bay leaf and thyme. Transfer the soup to the Vitamix to blend, or use an immersion blender to do it right in the pot!
Expert Tips
- If you make this parsnip and pear soup in an upright blender, don’t fill it all the way. You should also leave the lid cracked to let steam escape, or leave the circle in the middle of the lid open and cover it loosely by holding a dish towel over it. Puree the soup in batches if needed.
- Homemade croutons are a great addition to this yummy dish! To make them, cut up a baguette or a few slices of sourdough into cubes. Brush them with olive oil, and transfer to a baking sheet. Bake for ~10 minutes until crunchy.
- Leftovers will last for up to 5 days in an airtight container in the fridge. Reheat in the microwave or in a saucepan over medium-low heat.
More Parsnip Recipes
Love the taste of parsnips?! Check out my Vegan Cauliflower and Parsnip Soup, Honey Roast Parsnips with Raisins, Easy Baked Parsnip Chips, and Spiced Parsnip and Apple Baked Oatmeal.
If you make this recipe, I’d love to hear how you like it! Please rate/review using the stars on the recipe card or in the comments section.
Roasted Parsnip and Pear Soup
Ingredients
- 5 parsnips - trimmed, scrubbed, and cut into ½-inch circles
- 3 tablespoon olive oil - divided
- 2 leeks - white and light green parts sliced
- 2 Bartlett pears - cored and diced
- ½ teaspoon sea salt - more to taste
- Ground black pepper - to taste
- 4 cups vegetable stock
- 10 to 15 sprigs fresh thyme - plus more for garnish
- 1 bay leaf
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place the parsnips on the sheet, and toss with olive oil. Season with sea salt and black pepper, to taste. Bake for 15 to 20 minutes, until slightly brown and tender.
- Heat 2 tablespoons olive oil in a soup pot or Dutch oven over medium heat. Add the leeks, and saute for 2 to 3 minutes until fragrant. Add the pears and ½ teaspoon salt, and cook for a few more minutes. Next, add the roasted parsnips, vegetable stock, thyme sprigs, and bay leaf. Bring to a boil, then cover and reduce to a simmer for 15 to 20 minutes.
- Remove the pot from heat, uncover, and take out the bay leaf and thyme sprigs. If you have an immersion blender, use that to puree the soup in the pot. If you are using an upright blender, carefully transfer the soup to the blender. Do not fill it all the way (you may need to blend in batches), and leave the lid cracked to let steam escape. You can also remove the lid and cover the blender loosely with a dish towel if needed. Blend until smooth. Be very careful while blending. The mixture will be piping hot!
- Serve immediately, garnished with fresh thyme and homemade croutons.
Notes
- To make the homemade croutons that are pictured in this recipe, preheat the oven to 400 degrees F. Slice preferred amount of sourdough bread or baguette into cubes, and brush the top and bottom of each cube with olive oil. Arrange on a baking sheet, and sprinkle with salt and pepper. Bake for ~10 minutes or until crispy.
- Leftovers will last in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in a saucepan over medium-low heat.
Nutrition
Happy cooking! – Lizzie
Thank you to Vitamix for sponsoring this post!
Janelle
We enjoyed it. It looked more greener than I would have liked and I had to think it a bit, but my guys went back for seconds. My husband and FIL said it reminded them of skips in France. 😊
Janelle
Meant to say thin it out.
Lizzie Streit, MS, RDN
Glad you enjoyed the recipe!