This post contains affiliate links. Click here to see what that means!
That being said, we only promote authors, products, and services that we wholeheartedly stand by!
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.
- 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
- 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.
- Add the bone broth and parsnips, bring to a boil, turn down to a simmer, and let cook, covered, for 10 minutes.
- Add the pear and salt and let cook for another 5-10 minutes, until the parsnips and pear are just soft.
- 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.
- Blend the soup on high to create a thick puree, add salt to taste if needed, and serve garnished with fried sage.
14 comments
holy moly, this looks good.
It is! I just had a bowl for dinner 🙂
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. […]
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.
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!
Making this for the second time. Very good!
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 […]
[…] Meat patties, pate, roasted veggies and soups. […]
Delicious!!!! Just made this yesterday. So tasty and so simple! Thank you for sharing wonderful recipes that we can pass onto our patients.
Glad you enjoyed it Allie!
I have heart issues and really need to watch my fat consumption. Can I fry the sage in olive or coconut oil which is more heart healthy for me?
Hi Lisa! Absolutely!