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Prep time
15 minutes
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Cook time
30 minutes
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Serves
4 to 6
Author Notes
This inspiration for this soup hails from a veg-forward restaurant in Edinburgh called Henderson's.
A gem my husband and I found while traveling in celebration of my successfully defended doctoral dissertation. We only had about 24 hours in Edinburgh, but we enjoyed our food so much that we returned the next day for lunch!
This is very much an autumnal and winter soup. While most soups, by nature, are best for the cold months, the ingredients feel particularly "fall-ish." In months like October and November, pears and parsnips are in season, resinous herbs like thyme are quite suitable, and cozying up to a bowl of this—alongside some hearty bread—just feels right. —Jessica Schroeder
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Ingredients
- Pear, Parsnip + Thyme Soup
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0.5 pounds
Shallots, cut into a medium dice
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1.5 pounds
Parsnips, cut into a medium dice
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1 pound
Pears, cut into a medium dice
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1 teaspoon
Olive oil
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1 quart
Water
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0.25 ounces
Fresh thyme, tied into a bouquet garni
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2 tablespoons
Vegan bouillon powder (see recipe below)
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1/4 teaspoon
Mushroom powder (or 5 g dried mushrooms, dehydrated)
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Salt, to taste
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White pepper, to taste
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Lemon juice, to taste
- Vegan Bouillon Powder
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4 tablespoons
Nutritional yeast
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1 teaspoon
Poultry seasoning
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1 teaspoon
Onion powder
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1 teaspoon
Garlic powder
Directions
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Heat a pot over medium heat. Once heated, add the oil, diced shallot, and about 1/2 tsp. of salt. Cook until shallots begin to soften.
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Add the parsnips, water, thyme, bouillon powder, mushroom powder, and a few dashes of white pepper. Bring to a boil, then reduce to a simmer and cook, covered for 15 minutes.
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Add the the diced pear and cook for another 10 minutes, bringing back up to a boil and reducing again to a simmer, if needed.
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After the ten minutes are up, test the parsnips with a sharp knife to see if tender. If so, turn off the heat and remove the bouquet garni of thyme before blending.
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Carefully transfer half of the soup to a blender to blend until smooth. Pour the first batch into a large bowl before adding the second half of the soup to the blender. Once blended, mix the second batch into the first in the bowl, and add lemon juice (start with about 1 T., adding more as desired). Taste for salt, white pepper, and lemon. Adjust as needed.
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Serve in warmed bowls alongside hearty bread such as a dense, seeded rye. Salad would be a nice addition, too. Store leftovers in the fridge for up to a week (or freeze for later).
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