•     1 tbsp (15 mL) butter
  •     1 Ontario Onion, chopped
  •     4 cups (1 L) peeled and chopped Ontario Parsnips
  •     2 Ontario Apples, peeled and quartered
  •     4 cups (1 L) sodium-reduced chicken or vegetable broth
  •     4 oz (125 g) Ontario Brie Cheese, cubed
  •     Salt and pepper
  •     Ontario Red Apple, diced (optional)


In a large saucepan, melt butter over medium-high heat. Stir in onion; cook, stirring for 2 minutes or until starting to soften. Add parsnips, apples and broth; bring to boil. Reduce heat; cover and simmer for 15 minutes or until tender. In a blender or food processor, in batches, purée soup until smooth; return to saucepan. Stir in cheese; heat over medium-low heat, stirring occasionally, just until cheese melts. Season to taste with salt and pepper. Serve garnished with diced apple, if desired.
Cooking tip:

If soup thickens upon standing, add more broth and reheat gently.

Nutrients per serving

  •     6 g protein
  •     8 g fat
  •     25 g carbohydrates
  •     4 g fibre
  •     200 calories