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.
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.
Wondering what parsely root is? Take a look at our test kitchen article.
This was wonderful. I wrote the recipe name down wrong and thought I had lost it and was so happy to find it again. Worth the extra chopping and work. And a way to use parsley root. Skipped the cabbage as I didn't have any, but totally delicious anyway. Making it today again!
This soup is outstanding! A lot of chop and prep time, but well worth it.
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.
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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