Creamy Parsnip, Celery and Apple Soup Creamy Parsnip, Celery and Apple Soup

Creamy Parsnip, Celery and Apple Soup Image Image by: Creamy Parsnip, Celery and Apple Soup Image Author: Canadian Living

Celery and apple add to the subtle sweetness of parsnip in this smooth soup. Frizzled leeks add a touch of restaurant flair, but croutes or croutons will also work.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2012


  • 2 tablespoons unsalted butter
  • 1 leek (white and light green parts), sliced
  • 1/4 teaspoon ground ginger
  • 1 pinch salt
  • 1 lb parsnips peeled and sliced
  • 3 ribs celery sliced
  • 1 Granny Smith apple peeled, seeded and chopped
  • 3 cups sodium-reduced chicken broth
  • 3 cups water
  • 1/4 cup whipping cream (35%)
  • 2 teaspoons Dijon mustard
  • 2 teaspoons cider vinegar
Frizzled leeks:
  • vegetabIe oil for frying
  • 1 leek (white and light green parts), thinly sliced lengthwise
  • 1 pinch salt


In Dutch oven, melt butter over medium heat; cook leek, ginger and salt, stirring occasionally, until softened, about 8 minutes.

Stir in parsnips, celery and apple; cook, stirring occasionally, for 3 minutes. Add broth and water; bring to boil. Reduce heat and simmer until parsnips are tender, about 20 minutes. Let cool for 10 minutes.

In batches in blender, pur?e soup until smooth; return to pot. Stir in cream, mustard and vinegar; reheat to serve.

Frizzled Leeks: Meanwhile, in skillet, heat enough oil to cover bottom of skillet over medium-high heat; fry leek, in batches, until golden, about 1 minute. Transfer to paper towel–lined plate; sprinkle with salt. Serve sprinkled on soup.

Nutritional facts Per each of 8 servings: about

  • Fibre 2 g
  • Sodium 283 mg
  • Sugars 5 g
  • Protein 3 g
  • Calories 131.0
  • Total fat 8 g
  • Potassium 272 mg
  • Cholesterol 17 mg
  • Saturated fat 4 g
  • Total carbohydrate 14 g


  • Iron 5.0
  • Folate 18.0
  • Calcium 4.0
  • Vitamin A 6.0
  • Vitamin C 15.0
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Creamy Parsnip, Celery and Apple Soup