November 7, 2019

Vegan Cream Soup With Pear, Spinach & Sage

Recipe: Geneviève Plante

Try this Vegan Cream Soup With Pear, Spinach & Sage recipe from the cookbook Vert Couleur Persil.

Since she started her food blog Vert Couleur Persil in 2014, chef Geneviève Plante has always had a passion for beautiful cuisine. Her third book is filled with simple recipes with a focus on fresh, organic ingredients and a zero-waste ethos. Although the cookbook is only available in French, she translated this delicious soup recipe just for House & Home!


  • 1 generous drizzle of grapeseed oil
  • 1 yellow onion, chopped
  • 3 cloves of garlic, peeled and sliced
  • 2 tbsp herbes salées (a traditional Quebec seasoning)
  • 5 cups fresh spinach
  • 3 Bartlett pears, seeded and cut into large pieces
  • 1 tbsp lemon juice
  • 1 dozen fresh sage leaves
  • 1 large handful of fresh curly parsley, chopped
  • 3 cups cold water
  • 1 cup soy-based cream
  • Generous amount of ground pepper


  • 70 g (1/2 cup) raw hazelnuts, shelled and coarsely chopped
  • 1 drizzle of extra virgin olive oil
  • Ground pepper to taste


Yield: Serves 4

  1. Heat the oil in a large pot over medium heat. Add the onion, garlic, salted herbs, pepper and stir for about 10 seconds.
  2. Add the spinach, pears, lemon juice, sage and parsley and sauté for about 1 minute. Pour in the water and bring to a boil. Reduce the heat and simmer for about 15 minutes.
  3. Pour into a food processor, add the soy cream and purée until smooth.
  4. Pour into bowls, garnish with hazelnuts, drizzle with oil, pepper and serve.

Krystel V. Morin