I debated whether to send this out again right before the holiday, but it's just too good to pass up and it would make a great addition to your holiday meal!
Did I mention it's so easy to make, too?
I adapted the recipe from one done by Stephanie Izard, the first female chef to win Bravo's Top Chef in Season 4. I made my version dairy-free, which helps reduce inflammation, yet keeps the soup creamy and satisfying. You can even make it without the added creamer, but I like the way the fats from the coconut milk blend and mellow the flavors.
I'm attaching both the written recipe for the soup and the video from my "Cooking with Evey" show, below.
Haven't seen my show? I'm live on Facebook every Tuesday with a new anti-inflammatory recipe for you to try! Or, you can see past recipes on my YouTube Channel. If you view the recipes, please like, share, join, or subscribe! It will help me spread my message on how to use food for wellness and well-being.
Happy Holidays!
Yours in Health,
Evey
Parsnip, Pear, and Pistachio Soup
Prep Time: 20 minutes
Cooking Time: 10 minutes with Instant Pot, 45 minutes stove top
Yields: 6 small, 4 large (makes 11-12 cups)
Prep Notes: Try saying that 3 times fast! This soup is rich and creamy with just the right amount of sweetness. Serve it as a first course for a holiday meal or accompanied with a hearty salad bowl such as this Sante Fe Bowl with Black Beans and Rice.
Use ripe pears for this recipe, as they are nice and sweet. Barlett work well for this.
You can make this using an Instant Pot or on the stovetop. Directions are given below.
Ingredients
1 Tbsp olive oil
1 yellow onion, diced (about 1 1/2 cups)
3 large parsnips, peeled and sliced (about 3 cups)
2 garlic cloves, chopped
2 ripe pears, peeled and diced (Barlett pears are good for this)
3/4 cup roasted pistachios, see note (reserve a few for garnish)
1/2 cup dry white wine
4 cups vegetable broth, divided
1/2 tsp chili garlic sauce (I use this brand)
1 cup canned coconut milk, organic preferred
1/2 tsp salt, or to taste
1/4 tsp pepper, or to taste
Garnish: reserved pistachios and a dash of cayenne, if desired
Directions
Instant Pot Method:
- Push saute function. Add the olive oil to the heated pot. When oil is hot, add onion and parsnips. Cook until onions are translucent and beginning to soften, about 3-4 minutes. Add garlic and cook 3 minutes more.
- Add the pears, pistachios, and wine. Cook, stirring occasionally, about 5 minutes.
- Stir in 3 1/2 cups broth and chili sauce.
- Cancel the sauté function and start the pressure cooker function. Secure the lid and set to 10 minutes on high. Allow to release slowly.
- When pressure is down, stir coconut milk. Transfer soup mixture to a blender in batches and puree until smooth. Alternatively, you can use a stick blender in the cooking pot. If soup is too thick, add the remaining broth until it is the desired consistency.
- Taste and add salt, if needed.
- Divide soup into bowls and garnish with reserved pistachios and a dash of cayenne, if desired.
Stovetop Method:
Follow the directions above until step 3, using a Dutch oven or large soup pot on the stovetop on medium heat.
Turn the heat to high, bring to a boil, place a lid on the pot, and lower heat to a simmer. Cook until the parsnips are very soft, about 45 minutes to an hour.
Proceed from step 5 above.
Notes: I use unsalted, raw pistachios and roast them in the oven at 275°F for 20 minutes or until fragrant. Occasionally toss once the pan to prevent burning.
If using salted, roasted nuts, wait until after blending to add any additional salt, if necessary.
