Turnip, Parsnip, Pear and Maple Soup Recipe Gluten-free, dairy-free (casein-free),
hypotoxic and vegan

YIELD : 2 LITRES (8 cups)

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ORGANIC INGREDIENTS

  • 45 ml (3 tbsp) olive oil
  • 1 yellow onion, chopped
  • 390 g (3 cups) turnip, peeled and cubed
  • 3 parsnips, peeled and cubed (about 300 g)
  • 65 ml (1/4 cup) water
  • 2 medium potatoes, peeled and cubed (about 350 g)
  • 750 ml (3 cups) chicken broth (or vegetable broth for vegan version)
  • 30 ml (2 tbsp) maple syrup
  • 5 ml (1 tsp) sea salt
  • 0.5 ml (1/8 tsp) pepper
  • 450 g (3 cups) peeled pears, cubed

PREPARATION

  1. In a large saucepan, heat oil.  Brown the onion for about 3 minutes. Add turnip, parsnips and water, cover and cook over low heat for about 5 minutes, stirring frequently.
  2. Add potatoes, broth, maple syrup, salt and pepper.
  3. Bring to a boil, cover and simmer for 20 minutes over low heat. Add pears, cover and simmer again for 10 minutes or until vegetables are tender.
  4. In a blender, reduce to desired consistency and adjust seasoning to taste.

 

Turnip, Parsnip, Pear and Maple Soup Gluten-free, dairy-free (casein-free), hypotoxic and vegan By: Cuisine l'Angélique

We often forget to include turnips and parsnips on our menus. This delicious soup will allow you to enjoy the exquisite sweetness of these root vegetables.