Chef Melanie Robinson’s Honey Parsnip Apple Soup

By Chef Melanie Robinson

honey parsnip apple soup chef melanie robinson


  • 4 tablespoons unsalted Butter
  • 2 tbsp olive oil
  • 6 gala apples (about 1 1/2 pounds, peeled, cored, cut into 1/2-inch cubes)
  • 2 cups onions (chopped)
  • 4 cloves chopped garlic
  • 2 tbsp chopped thyme
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 pounds parsnips (peeled, chopped)
  • 4 cups vegetarian broth or chicken Broth
  • 4 cups apple juice
  • 1 cup 35% cream
  • ½ cup honey


  • Chop, peel and organize all ingredients before starting soup. 
  • In a large sauce pot, heat oil over medium heat. Add in the butter and oil. To that, add in chopped garlic and onion and cook approximately 5 minutes until softened. 
  • Add in chopped and peeled apples, parsnips and cook for an additional 5 minutes. Add all the spices, nutmeg, cinnamon, garlic powder, onion powder and chopped thyme to the pot, cook for one more minute. 
  • Add stock and apple juice to the pot. Cook uncovered for approximately 45- 60 minutes or until the vegetables are soft.
  • When the vegetables are soft, blend all ingredients with a blender or using a stick blender to puree. 
  • Add the heavy cream and honey and stir into the soup. 

Add salt to your taste. Start with 1 teaspoon and add more until you are satisfied, same for pepper.  To serve, add a drizzle of honey and thyme petals.

Chef Melanie is the owner of Eclectic Café and Catering in Orillia. They use high quality seasonal ingredients from local farmers to produce their amazing dishes.