Pear & Parsnip Soup

This spring soup blends seasonal produce with warm spices for a nourishing, flavorful dish. Parsnips provide fiber and essential vitamins that support digestion and immune health, while pears add natural sweetness and antioxidants. Simmered in vegetable stock and finished with lemon zest, this light, satisfying soup offers a wholesome balance of flavor and nutrition.

INGREDIENTS

1/2 Cup Leeks, Chopped

1 tsp Olive Oil

1 tsp Coriander Seed, Ground

1/2 Cup Bartlett Pear, Cored & Diced

1 Cup Parsnips, Peeled & Diced

3 1/2 Cups Vegetable Stock

1 tsp Salt

1/2 tsp Black Pepper

1 1/2 tsp Lemon Zest

INSTRUCTIONS

1. Place a large pot over medium heat and add olive oil and leeks. Cook, stirring occasionally, until leeks are translucent.

2. Add coriander, pears, parsnips, vegetable stock, salt, and pepper and bring to a boil. Reduce heat to a simmer and cook for 45 minutes.

3. Cool slightly, transfer to a blender (or use an immersion blender) and puree until smooth.

4. Pour soup back into the pot and warm over medium heat before serving. Garnish each bowl with ¼ tsp of lemon zest.