Check out this low-calorie parsnip soup

May 2, 2015 3:40 PM

Who knew Parsnips and pears could make such a delicious combination?

As an added bonus, you’ll get a healthy dose of folate, vitamins C and K, and potassium.

To maintain the nutritional quality of the soup, cool to room temperature after cooking and store in a properly sealed freezer-safe container.

Here's how:

Ingredients:

1 tablespoon olive oil
1/2 cup diced shallots
1 garlic clove, minced
1 1/2 pounds parsnip, peeled and diced
3 cups diced pears (about 1 pound)
6 cups low sodium no-chicken broth
2 sprigs thyme
2 tablespoons maple syrup
1 tablespoon white wine vinegar
1/4 teaspoon Kosher salt
Ground black pepper
1 cup frozen cranberries
1/4 cup water
1/4 cup sugar

Directions:

For the soup:1. Heat oil in soup pot. Add shallots and garlic and sauté 1-2 minutes until translucent.2. Stir in parsnips and cook 2 minutes, then lower heat to medium and cover.3. Cook 5 minutes until parsnips are tender and starting to brown.4. Stir in pears; cover and cook another 5 minutes.5. Uncover, add broth and thyme. Bring to a boil, reduce heat and simmer uncovered for 30 minutes.6. Turn off heat and using an immersion blender, puree soup until smooth. Stir in maple syrup, white wine vinegar, salt, and pepper to taste.

For the cranberry coulis:1. Combine cranberries, water, and sugar in a small sauce pan.

2. Bring to a boil; reduce heat and simmer for 10-15 minutes until the cranberries have popped and become a viscous liquid. Remove from heat and strain into a bowl or squeeze bottle.

3. Serve soup with drizzled coulis on top.

Enhance Your Pulse News Experience!

Get rewards worth up to $20 when selected to participate in our exclusive focus group. Your input will help us to make informed decisions that align with your needs and preferences.

I've got feedback!