Creamy Parsnip, Celery and Oat Soup with Sautéed Pear and Nutmeg
An original, comforting soup built on slowly cooked parsnip and celery, naturally thickened with oats and finished with sautéed pear, nutmeg, and a touch of lemon to balance its gentle vegetal sweetness.
Ingredients
- 2 cda olive oil (divided)
- 160 g yellow onion (chopped)
- 3 cloves garlic (chopped)
- 500 g parsnip (pelada and diced)
- 180 g celery (sliced finas)
- 180 g potato (pelada and diced)
- 40 g rolled oats (tradicionales)
- 900 ml vegetable broth (low sodium if possible)
- 4 g fresh thyme (solo the leaves)
- 6 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 160 g firm pear (diced small)
- 1 g ground nutmeg (divided)
- 15 ml lemon juice (freshly squeezed)
- 8 g fresh parsley (chopped for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Heat a large pot over medium heat and add 1 tablespoon olive oil. Add the chopped onion and cook for 5 minutes, stirring, until softened. Add the garlic and cook for 30 seconds more.
- 2
Add the parsnip, celery, and potato to the pot. Stir for 2 minutes so everything is well coated with the oil and onion.
- 3
Add the rolled oats, vegetable broth, thyme, salt, black pepper, and half of the nutmeg. Bring to a gentle boil, reduce the heat, and cook for 25 minutes, until the parsnip and potato are very tender.
- 4
Meanwhile, heat a skillet over medium heat with the remaining tablespoon of olive oil. Add the diced pear and sauté for 3 to 4 minutes until lightly golden at the edges but still holding its shape. Add the remaining nutmeg, stir for 10 seconds, and remove from the heat.
- 5
Blend the soup with an immersion blender, or in batches in a countertop blender, until very smooth. Add the lemon juice and adjust salt and pepper if needed.
- 6
If you prefer a lighter texture, add an extra 60 to 120 ml (1/4 to 1/2 cup) hot broth and blend again.
- 7
Serve the soup hot in bowls and spoon the sautéed pear and chopped fresh parsley over the top.
Chef tips
For deeper flavor, let the parsnip and potato take on a little color before adding the broth. Use a firm pear so it does not fall apart when sautéed.
Substitutions
You can swap the pear for a firm apple. Fresh thyme can be replaced with 1 teaspoon dried thyme. If you do not have potato, use the same amount of kohlrabi for a lighter version.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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