Main
Recipes
Course
Soups, Stews and Chili
soups
Winter Vegetable Soup With Coconut Milk & Pear Recipe

Winter Vegetable Soup With Coconut Milk & Pear Recipe

Posted by

Rate It!

Winter Vegetable Soup With Coconut Milk & Pear

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

3 tbsp unsalted butter
1 1/2 cups onions, thinly sliced
1 cup carrot, medium-diced
1 cup parsnip, medium-diced
1 cup turnip, medium-diced
1 cup parsley roots or 1 cup celery root, medium-diced
1/2 cup celery, finely chopped ( inner stalks with leaves)
1 cup savoy cabbage, thinly sliced
1 tbsp fresh ginger, peeled and minced
1 tsp fresh thyme leave (more leaves lightly chopped for garnish )
1 medium garlic clove, finely chopped
kosher salt
fresh ground black pepper
coconut milk ( do not shake)
2 cups low sodium chicken broth (more as needed)
3 1/2 cups butternut squash, 1/2-inch-diced
1 1/4 cups bosc pears, peeled, cored , and cut into 1/2-inch pieces (2 medium firm-ripe pears)

Directions:

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 teaspoons salt, and 1/4 teaspoons 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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	136.25 Kcal (570 kJ)
Calories from fat	46.84 Kcal
		% Daily Value*
Total Fat	5.2g	8%
Cholesterol	11.45mg	4%
Sodium	66.2mg	3%
Potassium	457.6mg	10%
Total Carbs	22.36g	7%
Sugars	4.23g	17%
Dietary Fiber	4.72g	19%
Protein	3.56g	7%
Vitamin C	25.6mg	43%
Vitamin A	0.7mg	25%
Iron	0.8mg	5%
Calcium	62.9mg	6%

Amount Per 100 g
Calories	50.63 Kcal (212 kJ)
Calories from fat	17.41 Kcal
		% Daily Value*
Total Fat	1.93g	8%
Cholesterol	4.25mg	4%
Sodium	24.6mg	3%
Potassium	170.05mg	10%
Total Carbs	8.31g	7%
Sugars	1.57g	17%
Dietary Fiber	1.76g	19%
Protein	1.32g	7%
Vitamin C	9.5mg	43%
Vitamin A	0.3mg	25%
Iron	0.3mg	5%
Calcium	23.4mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Bread Stuffing W/ Pears, Bacon, Pecans & Caramelized Onions

Unsalted butter, softened, Unseasoned dry bread cubes and 14 more..
Potato, Carrot and Parsnip Soup

Butter, Onions, halved and sliced (about 5 cups) and 8 more..
Potato, Carrot and Parsnip Soup

Butter, Onions, halved and sliced (about 5 cups) and 8 more..
Just Celery Salad

Celery, sliced into 1-2 inch pieces, Red wine vinegar and 5 more..
Brandied Tomato Sauce (Flambe')

Unsalted butter, Onion, thinly sliced and 13 more..
Fish Chowder

Butter, Onion, Carrots, Potato, Cod fish fillets and 11 more..
Garbure (French Ham and Vegetable Stew)

Dried cannellini or great northern beans and 20 more..
Roast Turkey with Truffle Gravy

Fresh or frozen turkey, thawed, Thyme sprigs, Sage leaves and 19 more..