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.
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.
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.
Reduce heat and simmer uncovered for 20–25 minutes, until parsnips are very tender.
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.
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.
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
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.
4 servings