1. Heat the olive oil in a large saucepan over medium heat. Add the garlic and onion and cook, stirring occasionally, until translucent, 2 to 3 minutes.

2. Add the parsnips and pears and cook, stirring occasionally, another 5 minutes.

3. Add the vegetable broth, ginger, nutmeg, salt and pepper and bring the mixture to a boil.

4. Reduce the heat to low, cover the pot, and simmer until the parsnips are tender, 20 to 25 minutes.

5. Using an immersion blender or a standard blender (working in batches if needed), carefully puree the soup until smooth and creamy. Taste and adjust the seasoning, adding more salt and pepper if necessary.

6. Return the soup to the pot and heat it through over low heat. Serve garnished with yogurt, croutons, parsley and herb oil, if desired.

Pear and Pistachio Crusted Salmon

Ingredients

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