Parsnip, Pear & Thyme Soup is a delicate, velvety soup that strikes a lovely balance between sweet and savory. Roasted parsnips offer earthy warmth, ripe pears bring natural sweetness, and thyme lends a fragrant, herbaceous backbone. It’s a perfect starter for fall or winter meals, yet light enough for year-round enjoyment.
[cooked-sharing]
Yields4 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins
Main Soup Ingredients
2tbspolive oil or unsalted butter
1medium onion, chopped
2clovesgarlic, minced
1 ½lbs(about 4 medium) parsnips, peeled and chopped
2ripe but firm pears (e.g. Bosc or Anjou), peeled, cored, and chopped
4cupsvegetable or chicken stock
4sprigs fresh thyme (or ½ tsp dried)
Salt & freshly ground black pepper, to taste
Optional: pinch of white pepper or ground nutmeg for warmth
To Finish
⅓cupheavy cream, coconut milk, or plain yogurt (optional)
1tbsplemon juice (brightens the flavor)
Garnish: thyme leaves, microgreens, or toasted pumpkin seeds
Sauté Aromatics
1
In a large saucepan or Dutch oven, heat olive oil over medium heat.
Add onion and sauté for 5 minutes, until softened and translucent.
Add garlic and cook for 1 more minute, stirring frequently.
Add Parsnips & Pears
2
Stir in the chopped parsnips and pears.
Add thyme sprigs, season with a pinch of salt and pepper, and stir to combine.
Pour in the stock and bring to a gentle boil.
Simmer
3
Reduce heat and simmer uncovered for 20–25 minutes, until parsnips are very tender.
Blend
4
Remove thyme stems and blend the soup until smooth using an immersion blender or regular blender (in batches).
Return to the pot over low heat. Stir in cream or coconut milk, if using.
Taste and adjust seasoning with salt, pepper, and lemon juice.
Serve
5
Ladle soup into warm bowls.
Garnish with a swirl of cream or yogurt, a sprinkle of thyme leaves, or toasted seeds.
Serve with crusty sourdough, rye toast, or rosemary crackers.
Pairing & Serving Ideas
6
Pair with:
A grilled cheese with aged cheddar and caramelized onion
A salad with arugula, walnut, and apple cider vinaigrette
A glass of dry Riesling, Viognier, or pear cider
Variations
7
Make it vegan: Use coconut cream or oat milk instead of dairy.
Add spice: A touch of curry powder or ginger gives a warming twist.
Add protein: Top with crispy chickpeas or crumbled goat cheese.
Ingredients
Main Soup Ingredients
2tbspolive oil or unsalted butter
1medium onion, chopped
2clovesgarlic, minced
1 ½lbs(about 4 medium) parsnips, peeled and chopped
2ripe but firm pears (e.g. Bosc or Anjou), peeled, cored, and chopped
4cupsvegetable or chicken stock
4sprigs fresh thyme (or ½ tsp dried)
Salt & freshly ground black pepper, to taste
Optional: pinch of white pepper or ground nutmeg for warmth
To Finish
⅓cupheavy cream, coconut milk, or plain yogurt (optional)
1tbsplemon juice (brightens the flavor)
Garnish: thyme leaves, microgreens, or toasted pumpkin seeds
Directions
Sauté Aromatics
1
In a large saucepan or Dutch oven, heat olive oil over medium heat.
Add onion and sauté for 5 minutes, until softened and translucent.
Add garlic and cook for 1 more minute, stirring frequently.
Add Parsnips & Pears
2
Stir in the chopped parsnips and pears.
Add thyme sprigs, season with a pinch of salt and pepper, and stir to combine.
Pour in the stock and bring to a gentle boil.
Simmer
3
Reduce heat and simmer uncovered for 20–25 minutes, until parsnips are very tender.
Blend
4
Remove thyme stems and blend the soup until smooth using an immersion blender or regular blender (in batches).
Return to the pot over low heat. Stir in cream or coconut milk, if using.
Taste and adjust seasoning with salt, pepper, and lemon juice.
Serve
5
Ladle soup into warm bowls.
Garnish with a swirl of cream or yogurt, a sprinkle of thyme leaves, or toasted seeds.
Serve with crusty sourdough, rye toast, or rosemary crackers.
Pairing & Serving Ideas
6
Pair with:
A grilled cheese with aged cheddar and caramelized onion
A salad with arugula, walnut, and apple cider vinaigrette
A glass of dry Riesling, Viognier, or pear cider
Variations
7
Make it vegan: Use coconut cream or oat milk instead of dairy.
Add spice: A touch of curry powder or ginger gives a warming twist.
Add protein: Top with crispy chickpeas or crumbled goat cheese.
