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
  • 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.


About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Wellness. 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.


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