recipe developer . podcast co-host . cookbook author . photographer . mental health warrior . online educator


food . travel . life

keto . low carb


gluten-free . grain-free . sugar-free

drama-free . dogma-free . mean-free

Keto Cookbooks



Keto and Low Carb Thickeners
Vanilla Hazelnut Granola
Recipe Index: Find the recipe you need here
Chocolate Fudge Mug Cake
Liposomal Vitamin C (+ VIDEO!)
Peanut Butter Ice Cream
Mushroom Tuna Melt
Milk Cubes
The KETO Ice Cream Scoop Cookbook
DNA Testing And Interpreting The Results

Copyright © Carrie Brown 2010-2020, unless otherwise stated. All rights reserved.

Leek and Pear Soup

Well would you believe it.  I made it!

Just like the Cheesy Pea Shoot Scramble and the Smoked Salmon Baked Eggs, this Leek and Pear Soup has been waiting a really long time for it’s moment in the sun; except now it’s winter in Seattle – no sun up here for the next few months.  Regardless, it’s about time I posted this soup so those of you in the northern hemisphere can enjoy it hot while it’s cold, and those of you in the southern hemisphere can enjoy it cold while it’s hot.

The whole pear part of this recipe was an idea from Nancy, who takes extraordinary images of flowers.  Or maybe it was her husband’s idea?  I can’t quite remember.  It’s definitely Nancy who takes extraordinary images of flowers.

I’ll keep this short, because it’s been a bit of a week  – what with the two different ear infections I have in the same ear – because much like everything else, I couldn’t possibly be half-a**ed about an ear infection.  Still, a promise is a promise, and I promised you all – and the Leek and Pear Soup – that I would get this posted this week.  So here it is.Leek and Pear Soup

Since we don’t do potatoes over here at Marmalade HQ, I was looking for something that would give the soup a similar body and creamy texture as our once-favorite humble spud.  After far too long in the produce department at QFC one Friday afternoon, I eventually concluded that turnips were the answer.

This soup may not be the most appetizing color, but if you can get passed the rather uninviting shade of I’m-not-really-sure-what-to-call-it, you’re in for a lovely sweet, leeky surprise.  Serve it up with those delicious Cheesy Biscuits and you won’t miss those potatoes for a second.

Leek and Pear Soup
Author: Carrie Brown |
Prep time:
Cook time:
Total time:
Serves: 4 – 6
  • 2 lb / 900g leeks, chopped into large chunks
  • 2 cups / 1 pint chicken or clear vegetable stock
  • 12 oz. / 335g turnips, chopped
  • 2 cups / 1 pint unsweetened thin coconut milk
  • 3 pears, cored
  • 2 oz / 55g butter
  • 1 tsp lemon juice
  • 2 tsp ground nutmeg
  • Sea salt to taste
  1. Please leeks, stock and turnips in a pan and simmer until turnips are tender.
  2. Working in batches, carefully transfer stock and vegetables to a blender.
  3. Add coconut milk, pears, butter, lemon juice and nutmeg and blend until completely smooth.
  4. Salt to taste.
  5. Reheat if necessary.




Add a comment...

Your email is never published or shared. Required fields are marked *

  • SuseCarrie is there any reason cauliflower couldn’t be used instead of potatoes or turnips (yuk!) They are SANE aren’t they.ReplyCancel

  • carrieSuse – I was originally going to use cauliflower, but I wanted to introduce more different kinds of veggies into people diets, so you don’t end up eating the same group of things all the time. Turnips have different nutrients to cauliflower, plus you can’t taste the turnips. Go on, try it and see! ;-) (But use cauliflower if you just can’t bring yourself to buy a turnip)ReplyCancel

  • Cowgirl RaeLOL…. I know how you love leeks, you even politely ask them to get in the pot!

    I ran this recipe by DH, he made a face…. I’ll try it for me anyway.
    I need to buy leeks…. gasp! no they are not on my usual list.ReplyCancel

  • carrieYES, Rae!!! You NEED to buy leeks!!ReplyCancel

  • Cowgirl RaeOK I bought leeks, boy were they sandy. I had to slice them and seperate all the little rings and wash and spin them several times… Then I made a leek and butternut squash soup. Husband didn’t like it. I thought it was OK but probably wont do it again.
    I guess I don’t ‘get’ them, Sort of oniony, but not. The texture was a non issue for a pureed soup. So I don’t know about that.
    BUT, I had some left over soup, I boiled it and reduced it til very thick, added lots of fresh cracked pepper, poured that over hot left over spaghetti squash and covered it with a liberal topping of fresh Parmesan. Now that was GOOD!
    So Ive tried leeks, but will need to be convinced of their benefit ;)ReplyCancel

    • carrieWell, Cowgirl, if you insist on mixing them with butternut squash, what do you expect?? ;-) LOVE the sauce idea!!!!ReplyCancel

  • JulieI’m excited to try this. I had no idea that turnips were allowed – I can stop avoiding them in the cafeteria at work now :)ReplyCancel

  • MelCarrie, I have no turnips, but need to use some parsnips? Would this work xReplyCancel

    • carrieMel – pasnips are inSANE, much like potatoes. Cauliflower is best choice for turnip substitute here. Hope that helps!ReplyCancel

  • yvoneI added lentils to the soup to make it a complete meal, worked out greatReplyCancel

  • StaciCarrie,

    I made this the other day and DH LOVED it. To the point that he’s even excited about having it tonight, and he is not a leftover-eating kind of person. Going to pair it with your excellent cheesy biscuits. I’ll be buying your soup cookbook soon, thanks so much for the fabulous recipe!ReplyCancel

  • Mike TickleI thought I’d give this a go thought the fruit angle had me sceptical. Have to say its amazing. It also goes well with added chopped left over pulled pork / roast pork for those (like me) who like a meaty soup.ReplyCancel