Pear-Parsnip Soup | Experience Life

Ingredients

• 1/4 tsp. extra-virgin olive oil
• 2 cups chopped yellow onions (about two large)
• 9 cups chopped, peeled parsnips (about 4 1/2 pounds)
• 4 cups chopped, peeled pears (about six medium)
• 2 cups diced, peeled Yukon gold potatoes (about 1/2 pound)
• 8 to 9 cups vegetable stock
• 1 tsp. freshly grated nutmeg
• 2 tsp. chopped fresh thyme
• 1 tsp. sea salt
• 1/2 tsp. white pepper