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Low-Calorie Parsnip Pear Soup

Low-Calorie Parsnip Pear Soup


  • 1 tablespoon olive oil
  • 1/2 cup diced shallots
  • 1 garlic clove, minced
  • 1 1/2 pounds parsnip, peeled and diced
  • 3 cups diced pears (about 1 pound)
  • 6 cups low sodium no-chicken broth
  • 2 sprigs thyme
  • 2 tablespoons maple syrup
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon Kosher salt
  • Ground black pepper
  • 1 cup frozen cranberries
  • 1/4 cup water
  • 1/4 cup sugar


    For the soup:

    1. Heat oil in soup pot. Add shallots and garlic and saute 1-2 minutes until translucent.
    2. Stir in parsnips and cook 2 minutes, then lower heat to medium and cover.
    3. Cook 5 minutes until parsnips are tender and starting to brown.
    4. Stir in pears; cover and cook another 5 minutes.
    5. Uncover, add broth and thyme. Bring to a boil, reduce heat and simmer uncovered for 30 minutes.
    6. Turn off heat and using an immersion blender, puree soup until smooth. Stir in maple syrup, white wine vinegar, salt, and pepper to taste.

    For the cranberry coulis:

    1. Combine cranberries, water, and sugar in a small sauce pan. Bring to a boil; reduce heat and simmer for 10-15 minutes until the cranberries have popped and become a viscous liquid. Remove from heat and strain into a bowl or squeeze bottle.
    2. Serve soup with drizzled coulis on top.


    • Recipe provided by Jessica Fishman Levinson, founder of Nutritioulicious.

    Nutrition Information

    Per serving: 143 kcal cal., 2 g fat) (31 g carb., 7 g fiber, 15 g sugar, 1.5 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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