Potato Parsnip Pear Soup with Smoked Gouda
  • 1 Tbsp extra-virgin olive oil
  • 1/2cup shallotspeeled and diced
  • 5cups low-sodium vegetable or chicken stock
  • 4cups peeled and chopped russet potatoes
  • 1 1/2cups peeled and chopped parsnips
  • 1 1/2cups peeledcored, and chopped ripe pears
  • 1 1/2tsp fresh thyme
  • 1 Tbsp Dijon mustard
  • 2oz smoked Gouda
  1. In large saucepan, heat oil over medium heat. Sauté shallots for 2 to 3 minutes. Add stock along with potatoes, parsnips, pear, and thyme. Bring to a boil, then simmer until potatoes and parsnips are fork tender, about 30 minutes. Remove from heat and purée with an immersion blender or in batches in a blender.
  2. Return to saucepan over medium heat; stir in mustard and smoked gouda until combined. Serve immediately.
Recipe Notes

Per serving: 98 calories; 3 g protein; 3 g total fat (1 g sat fat) 16 g total carbohydrates (6 g sugars, 2 g fiber); 364 mg sodium