Parsnip, apple and leek soup

174

PREP TIME

30 min

TOTAL TIME

1 h 10 min

Serves

8

Parsnip, apple and leek soup

Photo, Erik Putz.

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.


Ingredients

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

Garnish

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

Instructions

  • 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.

How to make vegetable ribbons

Nutrition (per serving)

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