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A hug in a mug parsnip and pear soup

A hug in a mug parsnip and pear soup

Parsnip & Pear Soup

Serves: 2


80g diced onion

1 tbsp olive oil

1+1/2 tsp curry powder (Indian)

¼ tsp garlic flakes

¼ tsp ground turmeric

220g chopped parsnip

1 peeled and cored pear cut into slices

600ml vegetable stock

1 tbsp creamy almond butter* (or cashew butter)

Salt & pepper, to taste

(if adding cheese as a topping then add the cheese do so before you add the salt. Some cheeses are very salty and would just be too much to bear along with added salt. I don't use cheese so just add a pinch of salt to my liking).

*I use the Monki brand of creamy almond butter. It adds mild sweetness and is similar colour to cashew butter. The regular almond butter will only discolour the soup. 


Fry the onion with the oil until the onions are soft and translucent in a saucepan. Using a wooden spoon keep stirring to avoid the onion sticking to the saucepan. If starting to stick use a tablespoon of stock. 

Add the curry powder and turmeric and coat onion.

Add the parsnip, stock and pear slices, bring to the boil and simmer for 10 minutes, or until a fork can easily be inserted into the parsnip chunks.

Leave to cool down then add the nut butter and blend in a high speed blender until smooth. Add more coconut milk or cream if you prefer a different consistency. 

Pour back into the saucepan and bring to boil then simmer until heated through. Season with salt and pepper.

Serve with crackers and goats cheese or with a chicken and pesto sandwich.


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