Winter Vegetable Soup With Coconut Milk And Pear

Winter Vegetable Soup with Coconut Milk and Pear is a delicious and comforting soup that combines a variety of hearty vegetables with the creamy richness of coconut milk. It’s the perfect dish to warm you up on a cold winter day.

To start, the vegetables such as onion, carrot, parsnip, turnip, parsley or celery root, and celery are sautéed in butter until they begin to soften. This process helps to enhance their flavors and brings a delightful aroma to the soup.

Next, additional ingredients like cabbage, ginger, thyme, and garlic are added to the pot, infusing the soup with layers of aromatic and savory notes. The combination of these ingredients creates a wonderful balance of flavors.

The star of this soup is the creamy coconut milk, which adds a luxurious texture and a hint of sweetness. A can of coconut milk is used, and some of the thick coconut cream is reserved for drizzling over the soup at the end, adding an extra touch of richness.

To add a touch of natural sweetness and a unique twist, ripe Bosc pears are added to the soup. They provide a delicate sweetness that pairs beautifully with the earthy vegetables and the creamy coconut milk.

Once all the ingredients are simmered together and the vegetables are tender, the soup is blended until smooth using an immersion blender or a regular blender. This step creates a velvety consistency, ensuring that every spoonful is rich and satisfying.

Before serving, the soup is strained to achieve a silky texture, and if desired, additional chicken broth can be added to adjust the thickness. Finally, the soup is reheated if necessary and served in bowls, garnished with a drizzle of reserved coconut cream and a sprinkle of freshly chopped thyme.

Winter Vegetable Soup with Coconut Milk and Pear is a delightful combination of flavors and textures, offering warmth and nourishment during the colder months. It’s a comforting and satisfying soup that will surely become a favorite in your winter recipe repertoire.

YIELDS: about 8 cups

SERVES: 6

INGREDIENTS:

• 3 Tbs. unsalted butter
• 1 1/2 cups thinly sliced onion
• 1 cup medium-diced carrot
• 1 cup medium-diced parsnip
• 1 cup medium-diced turnip
• 1 cup medium-diced parsley root or celery root
• 1/2 cup finely chopped inner celery stalks with leaves
• 1 cup thinly sliced Savoy cabbage
• 1 Tbs. peeled, minced fresh ginger
• 1 tsp. fresh thyme leaves; more leaves lightly chopped for garnish
• 1 medium clove garlic, finely chopped
• Kosher salt and freshly ground black pepper
• 1 13 1/2- or 14-oz. can coconut milk (do not shake)
• 2 cups lower-salt chicken broth; more as needed
• 3 1/2 cups 1/2-inch-diced butternut squash (from a 2-lb. squash)
• 2 medium firm-ripe Bosc pears, peeled, cored, and cut into 1/2-inch pieces (1 1/4 cups)

INSTRUCTIONS:

1. 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.
2. 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, 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.
3. 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.
4. 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.

NUTRITIONAL INFORMATION:

PER SERVING

• 220 CALORIES | 4G PROTEIN | 23G CARB | 15G TOTAL FAT | 12G SAT FAT |
  1.5G MONO FAT | 0.4G POLY FAT | 10MG CHOL | 310MG SODIUM | 6G FIBER

NOTE:

• Tossing pears into the mix of vegetables adds another layer of flavor and a wonderful texture.