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Recipe

Winter Vegetable Soup with Coconut Milk & Pear

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Scott Phillips

Yield: Yields about 8 cups.

Servings: six to eight.

Tossing pears into the mix of vegetables adds another layer of flavor and a wonderful texture.

Ingredients

  • 3 Tbs. unsalted butter
  • 1-1/2 cups thinly sliced onion
  • 1 cup medium-diced carrot
  • 1 cup medium-diced parsnip
  • 1 cup medium-diced turnip
  • 1 cup medium-diced parsley root or celery root
  • 1/2 cup finely chopped inner celery stalks with leaves
  • 1 cup thinly sliced Savoy cabbage
  • 1 Tbs. peeled, minced fresh ginger
  • 1 tsp. fresh thyme leaves; more leaves lightly chopped for garnish
  • 1 medium clove garlic, finely chopped
  • Kosher salt and freshly ground black pepper
  • 13-1/2- or 14-oz. can coconut milk (do not shake)
  • 2 cups lower-salt chicken broth; more as needed
  • 3-1/2 cups 1/2-inch-diced butternut squash (from a 2-lb. squash)
  • 2 medium firm-ripe Bosc pears, peeled, cored, and cut into 1/2-inch pieces (1-1/4 cups)

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 220
      Fat Calories (kcal): 140
      Fat (g): 15
      Saturated Fat (g): 12
      Polyunsaturated Fat (g): 0.4
      Monounsaturated Fat (g): 1.5
      Cholesterol (mg): 10
      Sodium (mg): 310
      Carbohydrates (g): 23
      Fiber (g): 6
      Protein (g): 4

Preparation

  • Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Stir in the onion, carrot, parsnip, turnip, parsley or celery root, and celery and cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Stir in the cabbage, ginger, thyme, garlic, 3/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until the cabbage begins to soften, about 3 minutes.

    Scoop 1/4 cup of coconut cream from the top of the can and set it aside in a small bowl at room temperature. Add the remaining coconut milk, broth, and the squash and pears to the vegetables. Bring the mixture just to a boil over medium heat, stirring to scrape up any browned bits. Reduce the heat to low, cover, and cook at a bare simmer, stirring occasionally, until the squash is very soft, 20 minutes.

    Purée with an immersion blender in the Dutch oven or in batches in a regular blender. Pour the soup through a large coarse strainer set over a large glass measure or bowl. If the soup is too thick, add more chicken broth until thinned to your liking. Season to taste with salt and pepper.

    If necessary, reheat the soup in a clean pot. Ladle the soup into bowls, drizzle with the reserved coconut cream, and sprinkle with the lightly chopped thyme.

Tip

Wondering what parsely root is? Take a look at our test kitchen article.

Reviews

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Reviews

  • OrganicGirl98 | 01/10/2010

    I finally had an opportunity to try this recipe and was not disappointed. A very interesting mix of flavors, making for a slightly different kind of winter soup. I had no turnips, so added a few more parsnips. I also used low fat coconut milk, with excellent results. I don't know if it was because the vegetables were so soft after cooking, but I didn't have to strain the soup (huge time-saver!) and the soup was very creamy and pretty with little flecks of thyme throughout. I always make soups the day (or two) before serving so that the flavors can meld. Served with some cracked black pepper and my guests loved it.

  • Rajcakes | 02/13/2008

    Outstanding. I left out the turnips and couldn't find either parsley or celery root last week. Used extra parsnips and carrots instead.

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