Root vegetable soup with broccoli and pear

This root vegetable soup with broccoli and pear is a perfect meal for the whole family. Made with nourishing ingredients, your body will thank you. From toddlers to adults, this veggie soup can be enjoyed as a light lunch or dinner with a slice of freshly baked sourdough bread.

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Why you’ll love this recipe

It’s always nice to include something nourishing in our diet, and this root vegetable soup with broccoli and pear is exactly that: light, easy to make, and delicious. The unexpected addition of pear makes this soup extra special and interesting, with a subtle sweetness complementing the savory notes.

If you have small kids, you know how hard it is sometimes to make them eat veggies, but this soup is the perfect way to make that happen. See additions and substitutions for more options to make it fit yours and your kid’s palate.

Ingredients notes

Root veggies. I use a combination of carrots, sweet potatoes, and Yukon or Russet potatoes for texture and flavor.

Pear. This is the key ingredient that makes this soup extra yummy. Make sure it’s ripe and sweet.

Chicken stock. For more flavor and nutrients. I use homemade, but feel free to use store-bought.

Broccoli. Because they are delicious.

How to make root vegetable soup with broccoli and pear

Note! For exact measurements and detailed directions, see the recipe card below.

Step 1: Roast the root vegetables until they start to brown. Steam the broccoli or boil it in hot water until tender but not mushy. Transfer them to icy water to stop the cooking process and preserve their green color.

Step 2: Place the roasted veggies, broccoli, parsley, pear, seasoning, and chicken stock in a pot.

Step 3: Cook the soup for about 10-15 minutes over medium heat. Using an immersion blender, puree the soup. You can use a regular blender, too, just be careful handling hot liquid. Take the small cap from the lid so the steam can escape.

Additions and substitutions

I always suggest following the recipe’s exact ingredients and directions. Be careful when substituting or adding many ingredients, as this can change the flavor profile or texture.

You may substitute sweet potatoes with pumpkin or use it instead of the Russet potato. Spinach or chard can also be added for more green veggies. Parsnip or beetroot can be used, but keep in mind the flavor will change. For extra creaminess, add some coconut milk/cream, mascarpone, or sour cream.

Also, instead of the chicken stock, feel free to use vegetable stock.

Parmesan cheese, Grana Padano, cheddar, or feta cheese can also be included for more flavor.

Storage and reheating

Store the soup well covered in the fridge for up to 4 days. Make sure it has cooled before refrigerating. Freeze individual portions for up to 3 months. To reheat the soup from the fridge, place it in a saucepan over medium heat until warm, stirring often so it doesn’t burn at the bottom. When frozen, first defrost it in the fridge before warming it up on the stove or in the microwave.

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