Low Sodium Parsnip and Pear Soup

Total time55 min

Prep time15 min

Cook time40 min

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Ingredients

4 servings

1 ½ lbs parsnips, peeled and cut into 1-inch pieces
Parsnip Parsnips Parsnips Prepacked - 16 Oz PRODUCE Organic Parsnip Heart Of The Valley Parsnips
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2 medium ripe pears, peeled, cored, and roughly chopped
1 large leek, white and light-green parts only, thinly sliced and rinsed
1 tbsp olive oil
1 tbsp fresh ginger, peeled and finely grated
4 cups low-sodium chicken broth
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp plain low-fat yogurt, for serving (optional)
1 tbsp fresh flat-leaf parsley, finely chopped, for serving (optional)

Instructions

1
Heat the olive oil in a large pot over medium heat until it shimmers. Add the leek and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the grated ginger and cook, stirring constantly, until fragrant, about 1 minute.

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