Parsnip, Apple and Leek Soup


  • Prep Time30 mins
  • Total Time1 hr 10 mins
  • Makes8 servings
Parsnip, Apple and Leek Soup

Photo, Erik Putz.

Chatelaine Triple Tested

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 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


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

  • 1 tsp canola oil


  • 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.

Nutrition (per serving)

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

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