Banish those bad memories of bitter, boiled parsnips and indulge in this delicately spiced soup. The apples and potatoes add a touch of sweetness to the silky-smooth soup. The diced apple and chive garnish provide a touch of crunch. It will rapidly become a favourite.


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Curried Parsnip Apple Soup

Delicately spiced, this soup showcases the best of fresh fall ingredients. Perfect as an elegant starter, or to accompany a panini or hearty sandwich for a casual lunch or dinner.



For the soup

  • 454 g or 1 lb tart apples, peeled, cored and chopped into ½” pieces (3 medium apples)
  • 15 ml or 1 tbsp fresh lemon juice
  • 45 ml or 3 tbsp olive oil
  • 454 g or 1 lb leeks, white and light-green parts only, chopped (2 large leeks)
  • 170 g or 6 oz yellow onion, chopped (1 medium onion)
  • 10 g or 1 ½ tbsp fresh ginger, minced
  • 14 g or 1 tbsp tomato paste
  • 6 g or 2 tsp minced garlic (2 cloves)
  • 5 ml or 1 tsp mild curry powder
  • 80 ml or 1/3 c dry white vermouth or white wine
  • 255 g or 9 oz parsnips, peeled and chopped (2 large parsnips)
  • 170 g or 6 oz yellow-fleshed potato, peeled and chopped (1 medium potato)
  • 1 litre or 4 c chicken stock, preferably homemade
  • Kosher salt and freshly ground white pepper
  • 80 ml or 1/3 c heavy cream

For the garnish

  • 10 g or 3 tbsp fresh chives, chopped
  • 28 g  or 1 oz tart apple, peeled, cored and diced (¼ of a medium apple)


Make the soup

  1. Toss the chopped apple in the lemon juice and set aside.
  2. In a large pan over medium-low heat, warm the olive oil. Add the leeks and onions and cook, covered, stirring occasionally, until soft (6–8 minutes).
  3. Add the ginger, tomato paste, garlic and curry powder and stir until fragrant (1 minute). Add the vermouth and cook, uncovered, until the liquid has almost evaporated (3 minutes).
  4. Add the chopped apples, parsnips and potatoes and stir until well-coated. Add the chicken broth and 1 tsp kosher salt and white pepper. Simmer the soup over medium heat, stirring occasionally, until all the vegetables are very soft (30 minutes).
  5. Using an immersion blender, purée the soup until completely smooth.
  6. Just before serving, add the cream and reheat the soup over medium heat, stirring frequently. Adjust the seasonings and serve, garnished with chopped apple and chives.


Adapted from

  • Author: Helen Kain