Lunch: Creamy Parsnip Soup with Pear and Walnuts

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Creamy Parsnip Soup with Pear and Walnuts

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

2 tablespoons extra-virgin olive oil
1 3/4 pounds parsnips, peeled and chopped (6 cups)
3/4 pound sunchokes, peeled and chopped (2 cups)
4 garlic cloves, chopped
4 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon kosher salt, plus more for seasoning
4 cups water
3 cups chicken stock or low-sodium chicken broth
1 1/2 cups heavy cream
1 tablespoon fresh lemon juice
Pepper

Instructions

Make the Soup In a large saucepan, heat the olive oil. Add the parsnips, sunchokes and garlic and cook over moderate heat, stirring, until lightly golden, 5 minutes. Stir in the garam masala, cumin, turmeric and 1 teaspoon of salt. Cook, stirring, until fragrant, 2 minutes. Add the water, chicken stock and cream. Bring to a simmer; cook until the vegetables are soft, 25 minutes.
Make the Soup Working in batches, puree the soup in a blender until very smooth. Pour the soup into a clean saucepan and stir in the lemon juice. Season with salt and pepper.
Make the Topping In a medium skillet, heat the olive oil. Add the walnuts and cook over moderately low heat, stirring, until golden, 3 minutes. Remove from the heat and stir in the garlic and lemon juice. Scrape the mixture into a small bowl and toss with the walnut oil. Cool to room temperature, then stir in the pear, parsley and tarragon; season with salt and pepper. Serve the soup sprinkled with the topping.

Add a review for Creamy Parsnip Soup with Pear and Walnuts