The sweetness of pears and parsnips really work well together in this creamy vegetarian soup recipe.
I'm always trying to come up with cream soup recipes that are low in calorie. This vegetarian soup recipe is not only low-calorie, it's low-fat and dairy-free, too. It gets its creaminess from the pureed vegetables alone.
Parsnip Soup with Pears
- 2 Tbsp. canola oil
- 2 cups peeled parsnips, sliced into 2-inch chunks
- 1 cup peeled carrots, sliced into 2-inch chunks
- 1 large onion, diced
- 2 pears, peeled, cored and diced
- 4-1/2 cups water
- 1/2 tsp. ground cinnamon
- 1/4 tsp. nutmeg
- salt and pepper to taste
Preheat oven to 400 degrees. Toss parsnips and carrots with 1 Tbsp. oil. Spread out vegetables in an even layer in a jelly roll pan. Roast 25-30 minutes or until browned.
Meanwhile, heat remaining tablespoon of canola oil in a heavy saucepan or dutch oven. Saute onion in oil until translucent, about 3 minutes. Add parsnips, carrots and pears. Saute another 5 minutes. Add water and seasonings. Cover and bring to a boil, then reduce heat and simmer 20 minutes. Allow soup to cool. Puree in a blender in batches. Return to pot, season with salt if needed and warm through.
Serves 8.
Per serving: 96 calories, 4 g fat (1 g saturated), 0 mg cholesterol, 16 g carbohydrate, 4 g fiber, 1 g protein, 54% Vitamin A, 16% Vitamin C, 3% calcium, 2% iron
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