Low-Calorie Parsnip Pear Soup
Parsnips plus pears equal one heck of a delicious combination! Plus, you'll get a healthy dose of folate, vitamins C and K, and potassium. To maintain the nutritional quality of the soup, cool to room temperature after cooking and store in a properly sealed freezer-safe container.
- 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:
- Heat oil in soup pot. Add shallots and garlic and saute 1-2 minutes until translucent.
- Stir in parsnips and cook 2 minutes, then lower heat to medium and cover.
- Cook 5 minutes until parsnips are tender and starting to brown.
- Stir in pears; cover and cook another 5 minutes.
- Uncover, add broth and thyme. Bring to a boil, reduce heat and simmer uncovered for 30 minutes.
- 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:
- 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.
- Serve soup with drizzled coulis on top.
- Recipe provided by Jessica Fishman Levinson, founder of Nutritioulicious.
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