Parsnip and Pear Soup With Fried Sage
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  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.
Storage: Keeps in the refrigerator for about a week. Freezes well.
Recipe by Autoimmune Wellness at