A simple, wholefood, creamy vegan soup for everyday and special meals.
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 vegetable 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
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.
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.
Add pears to the pot and stir. Cover the pot and cook another 5 minutes, stirring occasionally.
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.
Remove soup from heat, uncover, and let cool 5 minutes.
Using an immersion blender, puree the soup until smooth.
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:
in a small saucepan, combine cranberries, 1/4 cup water, and sugar and bring to a boi
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.**
Add lemon juice and remaining tablespoon of water to cranberry coulis and whisk to combine.
Serve soup with cranberry coulis drizzled on top.