Eosinophilic Esophagitis Friendly Parsnip and Pear Soup
Total time55 min
Prep time15 min
Cook time40 min
4.9(15)
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Learn more →Ingredients
4 servings
- 1 ½ lbs parsnips, peeled and cut into 1-inch pieces
- 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
For serving
- 2 tbsp plain low-fat yogurt, for serving (optional)
Can be omittedlow-fat yogurt
- 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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