This delicious soup comes from one of my favorite cookbook authors, Mickey Trescott. Her cookbook, The Autoimmune Paleo Cookbook was my bible and main source of cooking inspiration as I began my healing journey with Hashimoto's Thyroiditis. Mickey's book was my introduction to cooking and eating real and wholesome foods. It has forever changed my life and I am so grateful to her and the many others who are leading the way in taking back our health through food.
Parsnip & Pear Soup with Fried Sage
by Mickey Trescott of The Autoimmune Paleo Cookbook
Please use organic!
- 3 tablespoons solid cooking fat (I used Kerrygold Irish butter)
- 1 large yellow onion, chopped
- 2-inch piece ginger, peeled and minced
- 2 cloves garlic, minced
- 4 cups bone broth
- 2 pounds parsnips, chopped into 1½-inch chunks
- 1 large, firm pear, cored and chopped into 1½-inch chunks
- ½ teaspoon sea salt
- ¼ cup chopped fresh sage
- Heat 1 tablespoon of the solid cooking fat in a heavy-bottomed pot over medium heat. When the pot is warm and the fat has melted, add the onion and cook, stirring occasionally, for 8 minutes. Add the garlic and ginger, and cook, stirring, for another couple of minutes, or until fragrant.
- Add the bone broth and parsnips, bring to a boil, turn down to a simmer, and let cook, covered, for 10 minutes.
- Add the pear and salt and let cook for another 5-10 minutes, until the parsnips and pear are just soft.
- Meanwhile, heat the rest of the solid cooking fat in a small skillet on medium-high heat. When the pan is hot and the fat has melted, add the fresh sage and fry for about 5-10 minutes, stirring and flipping the sage. The sage is finished cooking when it no longer bubbles and has absorbed most of the oil in the pan; they should be fairly crispy.
- Blend the soup on high to create a thick puree, add salt to taste if needed, and serve garnished with fried sage.
Keeps in the fridge for about a week and freezes well.