How to: Seasonal Cooking – Parsnip and Apple Soup


I trust you’ve enjoyed your Thanksgiving gluttony as much I as I have?

Number one holiday in my books.

I love the crisp fall weather, the variety of fresh local produce still available, the fact that there are no presents (gift holidays – I’m looking at you birthdays and Christmas – stress me out), and last but far from least, it’s a pie holiday.

For me, it’s pie over cake any day of the week.

I’m not exaggerating when I say I’d choose almost any single flavour of pie over almost every single variety of cake.

Unless we’re talkin’ Baskin Robbin’s chocolate peanut butter ice cream cake – my achilles heel. Which I would chose over my husband.

Joking, joking. (ish).


K, I digress.

Let’s talk getting back in to the post-Thanksgiving swing of things with a super awesome soup.

You may even have most of these ingredients hanging around as holiday leftovers.

I love the almost spicy bite parsnip lends to this soup.  It pairs perfectly with the sweet acidity of the apples.

Using evaporated milk will keep this soup on the lighter side, but cream would be freaking awesome too. Fat = flavour.


Once peeled and prepped, these ingredients are just pretty as a picture don’tcha think?



Once simmered and soft, a quick zip with an immersion blender is all it takes to bring ‘er home.


This year, I’m going to add this soup to my (very long) list of things to be thankful for.




Parsnip and Apple Soup

Serves 4-6
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes


  • 2 tablespoons canola or olive oil
  • 1 Medium onion (chopped)
  • 2 cloves garlic (minced)
  • 2 parsnips (peeled and chopped)
  • 2 Small apples (peeled and chopped)
  • 1 Medium white or yellow potato (peeled and chopped)
  • 4 cups chicken or vegetable stock
  • 1/3 cup evaporated milk
  • salt (to taste)


1. Heat oil in a large sauce over medium heat. Sauté onions for 3-4 minutes until translucent. Add garlic and cook for another minute.
2. Add parsnip, apples and potato and cover with chicken stock. Bring to a boil then reduce to a simmer for 15 minutes, until all the potatoes and parsnips are soft.
3. Blend with an immersion blender or countertop blender until smooth.
4. Add evaporated milk and season with salt to taste.

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