This Roasted Parsnip and Pear Soup is an incredibly satisfying vegan soup, with a fruit and a vegetable!
This post is sponsored by Vitamix. All opinions are my own.
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 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 also 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 Parsnip and Pear Blender 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 baked fish. No matter how you serve it, you can’t go wrong!
Oh, and BTW, you’re going to want some crunchy sourdough bread with this soup. You can even make some homemade croutons if you’re feeling up to it. Now don’t say I never did anything for you…
Roasted Parsnip and Pear Blender Soup
This simple blender soup has a subtle sweetness, a hint of earthiness, and a touch of thyme. You will love how easy it is to prepare! Recipe yields 6 to 7 cups.
- 2 to 3 Bartlett pears diced
- 5 parsnips trimmed, scrubbed, and sliced
- 1 leek diced
- 2 tbsp olive oil extra virgin
- Sea salt to taste
- Ground black pepper to taste
- 4 cups vegetable stock
- 10 to 15 sprigs fresh thyme plus more for garnish
- 1 bay leaf
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Add pears and parsnips, and drizzle with olive oil. Top with sea salt and black pepper, to taste. Bake for 15 to 20 minutes until slightly brown and tender.
Heat 1 tbsp olive oil in a medium pot over medium heat. Add the diced leek and saute for ~5 minutes. Add the roasted pears and parsnips, vegetable stock, thyme, and bay leaf. Bring to a boil, then cover and reduce to a simmer for 20 minutes.
Remove pot from heat and take out bay leaf and thyme sprigs before transferring mixture to the Vitamix E310 or other blender. You may need to transfer it in batches to avoid overfilling the blender. Blend for ~1 minute, starting at variable 1 and slowly increasing speed until smooth. Be very careful while blending. The mixture will be piping hot!
Serve immediately, garnished with fresh thyme and homemade croutons.
Recipe yield will vary depending on size of produce. To make the homemade croutons that are pictured in this recipe, preheat the oven to 400 degrees F. Slice preferred amount of sourdough bread into cubes, and brush with olive oil on each side. Bake on a cookie sheet for ~10 minutes or until crispy.
Pin this Roasted Parsnip and Pear Soup now to make later!
Thank you to Vitamix for sponsoring this post!