There is nothing better to warm you up on a chilly fall day than a hearty bowl of this delicious Leek Parsnip and Apple Soup. And, it'll have you loving parsnips!

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Hi, I'm Mairlyn Smith. I am the only professional home economist in the world who is also an alumnus of the Second City Comedy Troupe. Not only do I bring knowledge about food and nutrition to the table, but I do it with a smile and a giggle. Join me every Thursday for a delicious recipe served with a dose of fun!

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Leek Parsnip and Apple Soup
Makes 8 cups

Leeks have a milder onion flavour than there onion cousins, but still have all the good benefits of onions without making you cry when you peel and slice them.
Throw in the much maligned and ignored nutrient dense parsnip plus some soluble fibre from an apple and this soup is not only fibre rich it’s a nutrient windfall of all things that are good for you during cold and flu season.


2 Tbsp canola oil
2 large leeks, white part and a little bit of the green, rinsed well, sliced thinly
4 large parsnips, scrubbed well and cut into ½ -inch slices
1 large apple, scrubbed well, peel on, cored and chopped into 1-inch chunks
1 celery stalk, sliced thinly
2 tsp finely grated fresh ginger
1 tsp dried ground thyme
4 cups (750 mL) lower sodium chicken or vegetable broth
½ cup 5% light cream
freshly cracked black pepper to taste


Heat a medium-large pot over medium heat; add oil and leeks and sauté for 5 minutes stirring occasionally. They will start to shrink in size and start to get some golden brown colour, it’s all good.
Add parsnips, apples, ginger and thyme. Sauté for 1 minute.
Add broth and scrape up any bits that are stuck to the bottom of the pot, bring to boil, cover and reduce heat to simmer. Simmer for 20 – 25 minutes.
Puree with an immersion blender or blender until smooth. I prefer the stand blender because I want it to be silky smooth. Add cream, stir in and serve.


Makes 8 cups
One serving = 2 cups

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