Parsnip, apple and leek soup

Prep 30 min
Total 1 hour 10 min
Serves 8

There are many wonderful layers of subtle flavours to this soup. Make it up to 2 days in advance and reheat, thinning with more broth if desired.



1/4 cup
leeks, white parts only, sliced
turnips or parsnips, peeled, cut into 1/2-in. pieces
900-mL carton
2 cups
large yellow potatoes, cut into 1/2-in. pieces
gala apples, peeled and coarsely chopped
1/4 cup
chopped parsley
1 tsp
fresh thyme leaves
1/2 cup
10% cream


parsnip or small turnip, peeled and thinly peeled into ribbons
1 tsp


  • MELT butter in a heavy pot over medium. Add leeks and sauté until tender, about 5 min. Stir in parsnips and cook, 5 min. Add broth, water, potatoes, apples, parsley and thyme. Boil, then reduce heat to medium-low. Simmer, covered, stirring occasionally, until potatoes are tender, about 30 min.
  • PREHEAT oven to 400F. Toss parsnip ribbons with oil. Arrange on a large baking sheet. Bake in centre of oven until golden and crispy, 8 to 10 min. (If using turnip, add 2 to 4 more min.)
  • PURÉE soup in batches in a blender. Return soup to pot. Stir in cream. Season with fresh pepper. Ladle into bowls and garnish with parsnip chips.


Calories 198
Protein 4 g
Carbohydrates 31 g
Fat 8 g
Fibre 4 g
Sodium 426 mg
Excellent source of Folate

How to make vegetable ribbons

Issue: October 2015

Written by:

Photo credit: Photo, Erik Putz.

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