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Parsnip Pear Cauliflower Soup

Soup and Cranberries in Cranberry Bowl

Parsnip Pear Cauliflower Soup

Warm up with this sweet and savory soup on a cold winter’s day. The mixture of parsnips, shallots, and sage gives this soup its unique flavor and the addition of chopped pears creates the perfect amount of sweetness that you’d normally not expect to find in a soup. We also like to serve this soup with Savory Shortbread with Herbs and Parmesan Cheese.

Prep: 10 minutes Cook: 30 to 35 minutes

Total: Approx. 40 to 45 minutes

Yields: 4 servings

Savoury Shortbread and Soup

Ingredients

  • 2 small parsnips, peeled and chopped
  • 2 Tbsp Olive oil
  • 3 medium pears, peeled, cored and quartered
  • 1 cauliflower head (roughly chopped) 
  • 1 shallot, chopped
  • 4 cups vegetable broth (low sodium)
  • 2 Bay leaves
  • 3 Sage leaves  
  • Salt and freshly ground pepper
  • For garnish:
  • Roasted pear slices 
  • Toasted almond slices 
  • Fresh rosemary 
  • Crumbled goat cheese 

We like to serve this soup in an Emerson Creek Classic Soup Bowl.

View Classic Soup Bowl

Directions

  1. Heat the olive oil in a soup pot over medium heat. Add the shallot, and cook until soft, stirring occasionally, about 2-3 minutes.
  2. Add the cauliflower, parsnip and sage leaves, stir and season with salt and pepper. Cook until lightly browned and carmelized around the edges, stirring frequently, another 8-10 minutes. Add pears, stir and cook for another 2 minutes.
  3. Add 4 cups of vegetable stock and bay leaves. Bring to boil, then lower the heat and simmer until all of the ingredients are very tender, about 20 minutes. Turn the heat off, set aside and let the soup cool off.
  4. With an immersion blender or regular blender, puree the soup until velvety smooth.
  5. Serve soup garnished with roasted pear slices, toasted almonds or crumbled goat cheese. 
  6. Enjoy! 

Agnieszka (Aga) Bodes is an experienced photographer and recipe developer. She has been professional blogger, creator, and photographer since 2011. Born in Poland and residing in Canada, Aga draws inspiration from the beauty of Mother Nature – using natural light while highlighting freshly foraged fruits, vegetables, and foliage in her light-filled work. Aga first found one of Emerson Creek’s Brown Bag Designs Shortbread Pans at a yard sale in 2020 and was inspired to use it in her photography. Happily, she tagged Emerson Creek Pottery with the photo, and the rest is history. Today, Aga Bodes creates delicious recipes specifically for Emerson Creek Pottery. Learn more about Aga and see some of her creative work on her website, AgaBodes.com.

Savoury Shortbread and Soup
Soup and Cranberries in Cranberry Bowl

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