prep time/work time: 20 minutes
cook time: 1 hour
total time: 1 hour and 20 minutes
olive oil for the pan
½ cup yellow onion, roughly chopped
2 teaspoons fresh thyme, roughly chopped
1 teaspoons fresh sage, roughly chopped
1 cup carrots, peeled, roughly chopped into 1/2-inch pieces
1 cup parsnips, peeled, roughly chopped into 1/2-inch pieces
1 cup turnips, peeled, roughly chopped into 1/2-inch pieces
1 Bartlett pear, peeled, cored and roughly chopped
3 ½ cups vegetable stock
salt and pepper, to taste
Step 1: Coat the bottom of a large stockpot with olive oil. Place the pot over medium heat and add the onion. Cook until soft (about 4 minutes).
Step 2: Add the herbs to the pot, mix to combine, and cook until it's very aromatic (about 30 seconds).
Step 3: Add the carrots, parsnips and turnips to the pot and cook until they are beginning to brown (about 10 minutes).
Step 4: Add the pear and stock; bring to a boil. Immediately turn the heat to a low simmer, cover, and cook until the vegetables are tender (about 30 to 40 minutes).
Step 5: Turn the heat off and use an immersion blender to blend the soup until it's very smooth. Season with salt and pepper, to taste.
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