Parsnip and Pear Soup
8 servings
30 minutes
Parsnip and pear soup is an unusual combination of sweet and spicy flavors that captivates with its depth and tenderness. Pan-Asian cuisine is known for the harmony of ingredients, and this soup vividly demonstrates its philosophy. Parsnip gives the dish a creamy texture and a light nutty note, while pear adds natural sweetness balanced by the subtle heat of cayenne pepper and warmth of nutmeg. Almond oil and maple syrup complete the composition, giving the soup a velvety texture and a hint of caramel sophistication. This dish is perfect for cozy evenings when you want to warm up with something aromatic and nourishing. It can be served with crispy croutons or fresh herbs that highlight its unique taste. The magnificent combination of ingredients makes this soup a true gastronomic discovery!
1
Heat coconut oil in a pan over medium heat.
- Coconut oil: 1 tablespoon
2
Add the leek and sauté for 4 minutes until soft and translucent. Add the parsnip, pear, nutmeg, and cayenne pepper and cook for another 2 minutes until all the vegetables start to shine.
- Leek: 2 stems
- Parsnip: 700 g
- Pears: 2 pieces
- Ground nutmeg: 0.3 teaspoon
- Cayenne pepper: 0.1 teaspoon
3
Add broth and 3 cups of water. Salt and pepper to taste. Bring to a boil, reduce heat, and let simmer partially covered for 25 minutes until the parsnip is tender.
- Vegetable broth: 1 l
- Ground black pepper: to taste
4
Puree the soup with a blender until smooth. Add almond butter and maple syrup, and mix until homogeneous.
- Almond oil: 3 tablespoons
- Maple syrup: 1 tablespoon
5
Pour the soup into the pot (for a smoother texture, strain the soup through a sieve). Season with salt and pepper to taste.
- Ground black pepper: to taste
6
Serve with parsley and pepper, to taste.
- Ground black pepper: to taste