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Parsnip pear soup is sweet, savory, and creamy without any cream. A delicious addition to a fall or winter meal. Tart cranberry coulis provides an elegant topping and flavorful contrast to the sweetness of the soup. Serve as an appetizer or in smaller servings as a festive holiday party hors d'oeuvre. Get this vegan and gluten-free recipe at Small Bites by Jessica.

Creamy Parsnip Pear Soup with Cranberry Coulis

Parsnips and pears join together in this sweet and savory soup that's creamy without the cream, naturally sweet, and a nutritious and delicious addition to a fall or winter meal. Tart cranberry coulis provides an elegant topping and flavorful contrast to the sweetness of the soup. Serve as an appetizer or in smaller servings as a festive holiday party hors d'oeuvre.
Course Appetizer, Soup
Cuisine Gluten-Free, Vegan
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 one-cup servings
Calories 143 kcal
Author Jessica Levinson

Ingredients

For the Soup:

  • 1 tablespoon olive oil
  • 1 medium shallot, diced (1/2 cup)
  • 2 cloves garlic, minced (1 tablespoon)
  • 1 1/2 pounds parsnip, peeled and chopped (4 to 5 cups)
  • 1 pound pears, chopped* (3 cups)
  • 6 cups low sodium no-chicken broth
  • 1 teaspoon fresh thyme
  • 2 cups water
  • 2 tablespoons maple syrup
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon Kosher salt
  • Freshly ground pepper to taste

For the Cranberry Coulis (optional)

  • 1 cup frozen cranberries
  • 1/4 cup + 1 tablespoon water, divided
  • 1/4 cup sugar
  • 1 tablespoon lemon juice

Instructions

For the Soup:

  1. In a medium to large soup pot, heat oil over medium-high heat. Add shallots and garlic and saute for 2 minutes, stirring frequently, until shallots have softened and become translucent.
  2. Add parsnips to the pot and cook 2 minutes, stirring occasionally to make sure the shallots and garlic don't stick to the bottom of the pot. Lower heat to medium, cover the pot, and cook 5 minutes until parsnip is tender and starting to brown.
  3. Add pears to the pot and stir. Cover the pot and cook another 5 minutes, stirring occasionally.
  4. Uncover the pot and add broth and thyme. Raise heat to high and bring soup to a boil. Reduce heat, cover pot, and simmer for 20 minutes.
  5. Remove soup from heat, uncover, and let cool 5 minutes. Using an immersion blender, puree soup until smooth.
  6. Return soup to medium heat, add 2 cups water, and simmer 10 minutes. Stir in maple syrup, white wine vinegar, salt, and pepper to taste.

For the Cranberry Coulis:

  1. While the soup is cooking, combine cranberries, 1/4 cup water, and sugar in a small sauce pan and bring to a boil. Reduce heat to low and simmer for 8 to 10 minutes until the cranberries have popped and you have a thickened sauce. Remove from heat and cool about 5 minutes. Place a fine strainer over a bowl and use a spatula or the back of a spoon to help pass the liquid through the strainer, leaving the solids behind.**
  2. Add lemon juice and remaining tablespoon of water to cranberry coulis and whisk to combine.
  3. Serve soup with cranberry coulis drizzled on top.

Recipe Notes

*Any type of pear can be used. I have made this with both bartlett and d'anjou pears. I leave the skin of the pear on for more fiber, but pears can be peeled if preferred.
**I like to save the solids of the cranberry coulis and use as a spread on toast or my Spiced Pumpkin Bread.