Starting in the fall and throughout the winter, one of my favourite things to have on hand for nourishing meals on cold days is soup. This recipe is quick and easy! It took me approximately 20 minutes to get everything into the pot. You leave it to simmer for about half an hour, blend and dinner is ready. I’ve never added almond butter to a soup before – don’t skip this ingredient! It creates a smooth consistency and delightful flavour paired with the parsnip.

Bonus: it’s gluten-free, dairy-free and vegan. Boasting only 146 calories per serving! 



1 Tbsp. coconut oil

2 leeks, white parts only, sliced (1 ½ cups)

1 ½ lb. parsnips, peeled and cut into ½-inch rounds (3 ¾ cups)

2 very ripe pears, peeled, cored, and diced (2 cups)

¼ tsp. ground nutmeg

⅛ tsp. cayenne pepper

3 ½ cups of low sodium vegetable broth (plus 1-2 cups water if you prefer a thinner soup)

3 Tbsp. almond butter

1 Tbsp. pure maple syrup

Chopped parsley leaves, for garnish (optional)

Fresh ground black pepper (optional)


1. Heat coconut oil in large pot over medium heat. Add leeks and sauté for 4 minutes, or until softened and translucent.

2. Add parsnips, pears, nutmeg, and cayenne; cook for about 2 more minutes.  

3. Add broth (and additional water if using) and season with salt and pepper, to taste.

4. Bring to a simmer, then reduce heat to medium-low and simmer covered for 25 minutes or until parsnips are very tender.

5. Pour into a blender and blend on high for 3-4 minutes – until very smooth. 

6. Add almond butter and maple syrup and blend again until smooth and almond butter has melted into the soup evenly. 

7. Pour into bowls and garnish with pepper and parsley (optional) 

Note: you may want to return the soup to the pot and heat on the stove again after blending if it has cooled too much. 

Yields 8 servings. 

Original Recipe from


Yield: Serves 8