Jessica’s Velvety Vegan Parsnip Pear Soup

  • Author: Jessica Levinson


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



  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. 

  6. Using an immersion blender, puree the soup until smooth.

  7. Return soup to medium heat, add 2 cups water, and simmer 10 minutes. 

  8. Stir in maple syrup, white wine vinegar, salt, and pepper to taste.

For the Cranberry Coulis:

  1. in a small saucepan, combine cranberries, 1/4 cup water, and sugar and bring to a boi

  2. Simmer for 8 to 10 minutes until the cranberries have popped and you have a thickened sauce. 

  3. Remove from heat and cool about 5 minutes. 

  4. 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.**

  5. Add lemon juice and remaining tablespoon of water to cranberry coulis and whisk to combine.

  6. Serve soup with cranberry coulis drizzled on top.


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