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parsnip and potato soup in a bowl, two spoons, fresh parsley, and two pears around it.
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Creamy Pear and Parsnip Soup

Simple pear and parsnip soup made with parsnips, potatoes, and a hint of curry. Light, flavorful, and perfect for a quick, home-style meal.
Prep Time15 minutes
Cook Time35 minutes
Course: Soup
Cuisine: American
Diet: Vegetarian
Servings: 4 servings
Calories: 483kcal
Author: Adina

Equipment

Ingredients

  • 1 lb parsnips chopped
  • 2 potatoes chopped, about 12.5 oz/ 350 g
  • 2 garlic cloves chopped
  • 1 onion chopped, about 3.5 oz/ 100 g
  • 1 large pear chopped, about 7 oz/ 200 g
  • 2 tablespoons olive oil
  • 1 teaspoon curry powder Note 2
  • 2 ¾ cup vegetable stock
  • 1 cup heavy cream or half and half Notes 3, 4, and 5
  • fine sea salt and ground black pepper
  • 1-2 tablespoon parsley chopped
  • a small pinch of nigella seeds or/ and red pepper flakes for garnish, optional
US - EU

Instructions

  • Prepare the ingredients: Peel and chop the parsnips, potatoes, and garlic. Chop the onion, but keep it separated from the rest. Peel and chop the pear and keep it separated from all the rest.
    1 lb parsnips + 2 potatoes + 2 garlic cloves; 1 onion; 1 large pear
  • Sauté onions: Heat the oil in the pot. Add the onions and a pinch of salt and cook them over medium-low heat for 4–5 minutes, stirring occasionally and taking care they don’t get dark; they should be lightly golden.
    2 tablespoons olive oil + onions
  • Add ingredients: Add the chopped garlic, parsnips, potatoes, and curry powder. Stir to coat the vegetables with the curry powder for 1–2 minutes.
    garlic + parsnips + potatoes + 1 teaspoon curry powder
  • Add vegetable stock, cream, and chopped pear.
    2 ¾ cup vegetable stock + 1 cup heavy cream or half and half
  • Simmer the soup for 20–25 minutes, until the parsnips and potatoes are soft.
  • Blend the soup with an immersion blender and adjust the seasoning with salt and pepper. Add parsley and garnish with nigella seeds and red pepper flakes if desired.
    fine sea salt and ground black pepper + 1-2 tablespoon parsley + a small pinch of nigella seeds or/ and red pepper flakes

Notes

  1. Blending: An immersion blender works best and is safest, since you can puree the soup right in the pot. If using a regular blender, fill it only halfway, hold the lid with a towel, and blend in batches to avoid spills.
  2. Curry: Use a mild curry powder so it doesn’t overpower the parsnips and pear. You can also use 1 tablespoon of curry paste instead of the powder.
  3. Dairy: Heavy cream makes the soup extra rich and creamy, but half-and-half works well, too, and is a bit lighter.
  4. The nutrition is calculated using heavy cream.
  5. Vegan version: To make the parsnip and pear soup vegan, replace the cream with unsweetened oat cream, soy cream, or cashew cream.

Nutrition

Serving: 1/4 of the dish | Calories: 483kcal | Carbohydrates: 53g | Protein: 6g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 68mg | Sodium: 1282mg | Potassium: 1037mg | Fiber: 10g | Sugar: 15g | Vitamin A: 1255IU | Vitamin C: 45mg | Calcium: 109mg | Iron: 2mg