I hung out at the beautiful Fulton Street Farmers Market with GR Healthy Living last Saturday, and we both drooled over the delicious fall produce heaped on the market tables. I picked up a few seasonal foods to star for my meals this week including some ingredients to make one of my favorite fall soups! This soup is perfect as a meal but is also lovely as an appetizer for a fall dinner party or to start of Thanksgiving Dinner.
2 medium sized leeks (slice and soak in water to remove dirt)
2 medium parsnips (peel and chop into chunks)
2 pears ( I used Bartlett for this recipe and leave the skin on)
Sea Salt & Pepper to taste
One 32 oz carton of Chicken Bone broth (vegetable broth works too)
1-2 tsp Cajun Seasoning
Pumpkin seeds, hemp seeds, chives, green onion, etc. option for garnish
Clean and chop the leeks, parsnips, and pears. Add some butter, bacon fat, ghee, or olive oil to the pan and turn on medium heat. When the fat is hot, add the leeks and parsnips to brown slightly. Add salt and pepper to taste then the Cajun seasoning. Pour the bone broth in the pot and bring to a simmer. Cover and simmer until veggies are soft, around 15-20 minutes. Transfer soup to a blender to blend all together. The sweetness of the pear complements the earthy sweetness of the parsnip along with the tang of the leeks. The Cajun seasoning adds a little hint of heat to balance the flavors. Top with a seeds and herbs for a pretty garnish and enjoy!