Pear-Parsnip Soup (Serves 6)
Published in Dwell Magazine (January/February Issue)
This light yet flavorful soup comes from Clover Food Lab, a renowned vegetarian restaurant in Cambridge, Massachusetts (cloverfoodlab.com).
It’s also a delicious way to enjoy pears, which may be as beneficial as the proverbial apple. A Dutch study of over 20,000 people found that consuming apples and pears was linked to a lower risk of stroke. One possible reason? These fruits are rich in dietary fiber, which can help reduce blood pressure, along with other anti-inflammatory nutrients.
Ingredients
• 1 teaspoon canola oil
• 1 clove garlic, minced
• 1 medium onion, roughly chopped
• 1 pound parsnips, scrubbed and roughly chopped
• 1 medium potato, peeled and roughly chopped
• 2 quarts vegetable stock (homemade or store-bought)
• 1 bay leaf
• 1 sprig fresh thyme, finely chopped
Instructions
- Heat a soup pot over medium-high heat. Add canola oil, garlic, and onion. Cook for about 10 minutes, stirring occasionally, until softened but not browned.
2. Add parsnips, potato, vegetable stock, bay leaf, and thyme. Simmer for 15 minutes.
3. Stir in the pears and half-and-half (if using). Continue simmering for another 15 minutes.
4. Remove the bay leaf and blend the soup until completely smooth.
5. Season with salt, sugar, and a splash of white wine vinegar, adjusting to taste.
6. Serve warm and enjoy!
Nutritional Information (per serving):
• Calories: 122 kcal
• Fat: 1.1g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 11mg
• Carbohydrates: 27.8g
• Fiber: 6.1g
• Sugars: 9.3g
• Protein: 2g
This soup is fiber-rich, low in fat, and full of natural sweetness from pears and parsnips—a perfect, nutritious meal for any season! 🍐✨
