Parsnip and Pear Soup With Fried Sage

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I have to make sure while on the autoimmune protocol that I include lots of starchy carbs like parsnips, sweet potatoes, winter squash, and plantains or I start to have low energy. When roasted root veggies gets old, I like to switch gears and make blended soups – very few dishes are as comforting!

This recipe is as simple as they come and uses some of my favorite flavors available this time of year – parsnip, pear and fresh sage. If you don’t care to fry the sage, toss it in with the pears and blend everything together. If you have a large enough pot, you can make a double batch and freeze half of it for later.

Parsnip and Pear Soup With Fried Sage
4.3 from 3 reviews
Parsnip and Pear Soup With Fried Sage
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 3 tablespoons solid cooking fat
  • 1 large yellow onion, chopped
  • 2-inch piece ginger, peeled and minced
  • 2 cloves garlic, minced
  • 4 cups bone broth
  • 2 pounds parsnips, chopped into 1½-inch chunks
  • 1 large, firm pear, cored and chopped into 1½-inch chunks
  • ½ teaspoon sea salt
  • ¼ cup chopped fresh sage
Instructions
  1. Heat 1 tablespoon of the solid cooking fat in a heavy-bottomed pot over medium heat. When the pot is warm and the fat has melted, add the onion and cook, stirring occasionally, for 8 minutes. Add the garlic and ginger, and cook, stirring, for another couple of minutes, or until fragrant.
  2. Add the bone broth and parsnips, bring to a boil, turn down to a simmer, and let cook, covered, for 10 minutes.
  3. Add the pear and salt and let cook for another 5-10 minutes, until the parsnips and pear are just soft.
  4. Meanwhile, heat the rest of the solid cooking fat in a small skillet on medium-high heat. When the pan is hot and the fat has melted, add the fresh sage and fry for about 5-10 minutes, stirring and flipping the sage. The sage is finished cooking when it no longer bubbles and has absorbed most of the oil in the pan; they should be fairly crispy.
  5. Blend the soup on high to create a thick puree, add salt to taste if needed, and serve garnished with fried sage.
Notes
Storage: Keeps in the refrigerator for about a week. Freezes well.

 

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Paleo. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

11 comments

  • Joi M. says

    holy moly, this looks good.

  • Erin says

    This looks and sounds delicious. My husband just bought a crazy amount of organic pears. I think I’ll head to the co-op and pick up some parsnips and sage 🙂 Thanks for making my weekend meals simple!

  • […] Parsnip & Pear Soup with Fried Sage from Autoimmune Paleo *Delicious, nutritious, comfort in a bowl. […]

  • Nancy says

    This was delicious. Great use for the parsnips I found while working in the garden yesterday. I thought they were all gone, but there was enough out there for this soup. Loved the sage, with it.

  • Mona says

    wow! I made this soup last night, but after dinner. when I tasted a little bowl, I really liked it. BUT, today I made the fried sage, and I added bacon, and ate a huuuuge bowl. this is really yummy! thank you for sharing this!

  • Suzanne says

    Making this for the second time. Very good!

  • Liz says

    We loved it! My 4 year old asked me to refill his bowl 3 times! I wish I had some leftover for breakfast this morning 🙂 Thanks!!!!

  • […] Parsnip & Pear Soup with Fried Sage – Autoimmune Paleo – Mickey Trescott […]

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  • Allie says

    Delicious!!!! Just made this yesterday. So tasty and so simple! Thank you for sharing wonderful recipes that we can pass onto our patients.

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