Jaki’s Parsnip, Potato & Pear Soup

May 11, 2018

Excerpt and recipe from Jaki's Nutritionist Column

I like to make a big pot of soup on a Sunday evening (enough for ten, even though there are only four of us), so that we have plenty left over for the week.

I keep the soup in the fridge, so that anyone can have a bowl or mug whenever they need as pick me up or if they are in a rush and need something nourishing and quick!


1Warm the olive oil or melt the ghee in a large heavy based pot on medium.

2Add the chopped onion/leeks, parsnip, potato, pears, and fennel seeds, plus the salt and pepper, and sauté until the vegetables are softening but not browned.

3Add the stock, bring gently to the boil, and then simmer for 15 mins or so until all vegetables are nice and soft.

4Blend or use the stick wand to blitz, then add the coconut milk or fresh cream, plus check for seasoning.

5To really finish it off, add a couple of tablespoons of blue cheese to taste and swirl with a spoon to fully combine.

6Serve with sautéed bacon on top (optional), and toasted bread of choice.


2 tbsp olive oil or 2tsp ghee

1 large onion, or 2 leeks if available, chopped

4 parsnip, peeled and chopped

1 medium potato, chopped and peeled

2 pears, peeled and chopped

1-2 tsp fennel seeds

1 litre salt reduced chicken stock or vegetable stock if meat free

1 can coconut milk or fresh cream if preferred

Salt & pepper

Blue cheese of choice – or sautéed bacon (or both)

2018-05-11T13:09:13+00:00 0 Comments

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