Roasted parsnips and ripe pears give this soup a gently sweet, savory base, while cannellini beans make it thick and hearty. Greek yogurt brings a creamy finish, and crisp sage with browned butter adds an aromatic touch to each bowl.
The flavors stay balanced: onion and garlic add depth, lemon juice brightens the yogurt, and black pepper brings a little warmth. Roasting the vegetables and pears first helps build flavor before they meet the broth.
Roasting builds flavor and texture
Cutting the parsnips into even pieces helps them cook at the same pace as the onion wedges. Toss them with olive oil, salt, and black pepper, then spread them out on a rimmed baking sheet. Giving the vegetables room helps them brown at the edges instead of steaming against one another.
Add the pears after the parsnips and onion have had time to roast. Ripe but firm pears hold their shape during roasting, then blend into the soup with a soft sweetness. Look for tender parsnips with browned edges as your cue that the roasted produce is ready to go into the pot.
Cannellini beans make the soup thick
Drained and rinsed cannellini beans blend smoothly with the roasted produce and broth. They give the soup its substantial texture and a mild flavor that lets the parsnips, pears, and sage come through. Minced garlic, briefly cooked in the remaining olive oil, adds savory depth before the other ingredients join it.
Once the mixture has simmered, blend until smooth. An immersion blender lets you work in the pot; if you use a countertop blender, handle the hot soup carefully and blend in batches. A thorough blend helps the beans create an even, velvety texture.
Stir in the yogurt gently
Greek yogurt adds creaminess and a slight tang that keeps the soup from tasting too sweet. Stir lemon juice into the yogurt first, then whisk in a ladle of hot soup before adding the mixture to the pot. This gradual approach helps the yogurt blend evenly with the warm soup.
Turn off the heat before stirring in the yogurt mixture, and keep the soup from boiling afterward. High heat can cause the yogurt to separate, which affects the smooth finish. Fold it in until the color and texture look consistent.
Let the sage and browned butter finish each bowl
Fresh sage leaves crisp in melted butter, which turns nutty and browned as the leaves cook. Turn the leaves once so they crisp evenly, and watch the skillet closely: the goal is crisp sage and browned butter, not burned butter.
Top each bowl with the sage leaves and a little of the browned butter. The herb’s savory aroma contrasts with the soup’s gentle sweetness, while the butter adds richness. Add the topping just before serving so the leaves keep their crisp texture against the smooth soup.
Frequently Asked Questions
Can you blend this soup without an immersion blender?
Yes. Carefully transfer the hot soup to a countertop blender in batches and blend until smooth. Avoid filling the blender too full with hot liquid, and return the blended soup to the pot before adding the Greek yogurt mixture.
Why add the pears after the parsnips and onion start roasting?
The parsnips need more roasting time to become tender and brown at the edges. Adding the pears later helps them soften and develop flavor without spending as long in the oven as the denser vegetables.
How do you keep the Greek yogurt from separating?
Turn off the heat before adding it. Stir lemon juice into the yogurt, whisk in a ladle of hot soup, and then stir that mixture into the pot. Avoid bringing the finished soup to a boil.
Roasted Parsnip and Pear Soup with Crispy Sage
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings15
minutes44
minutes450
kcal59
minutesRoasted parsnips and pears blend with white beans into a thick, gently sweet soup. Greek yogurt adds creaminess, and crisp sage finishes each bowl.
Ingredients
- Soup
1 1/2 lb parsnips, peeled and cut into 1/2-inch pieces
2 ripe but firm pears, cored and cut into 1-inch pieces
1 small yellow onion, cut into wedges
2 tbsp olive oil, divided
1 tsp kosher salt, divided
1/2 tsp black pepper
4 garlic cloves, minced
2 cans (15 oz each) cannellini beans, drained and rinsed
4 cups low-sodium vegetable broth
1 cup plain Greek yogurt
1 tbsp lemon juice
- Crispy sage
2 tbsp unsalted butter
12 fresh sage leaves
Directions
- Heat the oven to 425°F. Toss the parsnips and onion with 1 tablespoon olive oil, 3/4 teaspoon salt, and the black pepper. Spread on a rimmed baking sheet and roast for 15 minutes. Add the pears, toss, and roast for 15 minutes more, until the parsnips are tender and browned at the edges.
- Heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the garlic and cook for 2 minutes, stirring often. Add the roasted vegetables and pears, cannellini beans, broth, and remaining 1/4 teaspoon salt. Bring to a boil, then simmer for 10 minutes.
- Blend the soup until smooth with an immersion blender, or carefully blend in batches. Turn off the heat. Stir the lemon juice into the Greek yogurt, whisk in a ladle of hot soup, then stir the yogurt mixture into the pot.
- Melt the butter in a small skillet over medium heat. Add the sage leaves and cook for 2 minutes, turning once, until crisp. Ladle the soup into bowls and top with the sage leaves and browned butter.
Notes
- Keep the soup off the heat after adding the Greek yogurt; boiling can cause it to separate.
