Rye Free Parsnip and Pear Soup

Total time55 min

Prep time15 min

Cook time40 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
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)
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!