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Parsnip and Pear Soup

Healthy, plant-based parsnip and pear soup blended and served warm.


  • 6 parsnips skinned, trimmed and quartered, cut into 1/2" pieces (make sure fibrous center is removed)
  • 1 bosc pear skinned, trimmed and cut into 1/2" pieces
  • 4-6 tablespoons vegan butter
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1 1/2 cups pear juice
  • Additional dash of fine sea salt and white pepper to taste
  • Optional garnish: nutmeg and cinnamon


  • 1.  Add parsnips and pear to bottom of pressure cooker with 4-6 tablespoons of vegan butter. Stir on medium heat until butter is melted and produce is coated.
  • 2. Add baking soda and salt (3/4 teaspoon) and stir until well mixed.
  • 3.  Seal pressure cooker, bring to full pressure, and cook for 15 minutes. Monitor cooker regularly so that contents continue to cook evenly.
  • 4. Carefully shake the contents of the cooker to be sure nothing sticks. After 15 minutes, remove from heat and release the pressure.
  • 5. Add pear juice to cooker.
  • Stir to combine. If anything is stuck to the sides of the cooker, deglaze with pear juice.
  • 6.  Pour contents of cooker into high speed blender, blend on high until smooth.
  • 7. Season to taste with salt and white pepper.
  • 8. Garnish with nutmeg and cinnamon, and serve warm.


Inspired by Modernist Cuisine.