Creamy Parsnip and Pear Soup

  • Serves : 6
  • Preparation : 15 minutes
  • Cooking/Cooling : 25 minutes


  • 15 ml (1 tbsp.) olive oil
  • 2 medium onions, minced
  • 454 g (1 pound) parsnips, peeled and minced
  • 1 L (4 cups) chicken broth
  • 1 pear (Bartlett or Anjou), peeled, cored and cut into pieces
  • 175 ml (¾ cup) iÖGO Greek 0% Plain yogurt
  • 1 pinch grated nutmeg
  • Hazelnut oil, optional
  • Salt and ground pepper

Good to know…

Add a dash of hazelnut oil for added panache!

The slight sweetness of the parsnips complements the caramelized onion and mild pear flavours beautifully.

With iÖGO, it's always velvety!


In a heavy-duty pan, heat the oil and sauté the onions and the parsnips on medium heat for a few minutes while stirring, until the vegetables are tender.

Add the chicken broth and cook for 20 minutes on low heat. Add the pear and cook for another 5 minutes.

Mix the preparation in a food processor until smooth. Return to the pan and add the yogurt. Cook the soup on low heat for 2 minutes.

Season to taste with salt and pepper. Pour into bowls and sprinkle with grated nutmeg.

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