Author Notes
How do you pump up the flavor in your soup? Roast the vegetables, as evidenced in this extremely easy and tasty Sweet Potato, Parsnip & Apple Soup. The sweetness of the roasted potatoes and parsnips, combined with intense apple cider and mild shallots, creates a hearty and delicious soup that is guaranteed to deliver satisfying spoon after spoon. —bitememore
Ingredients
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6 cups
sweet potatoes, peeled and cubed
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1 cup
parsnips, peeled and cubed
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1/4 cup
chopped shallots
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2
small garlic cloves, chopped
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2 tablespoons
olive oil
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1/2 teaspoon
kosher salt
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1/2 teaspoon
ground cumin
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7 cups
vegetable broth
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1.5 cups
apple cider
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2 tablespoons
butter
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1/4 teaspoon
kosher salt
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1/4 teaspoon
freshly ground black pepper
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Granny Smith apple, chopped for garnish
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Italian flat leaf parsley, for garnish
Directions
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Preheat oven to 425ºF. Line a baking sheet with parchment paper. In a large bowl, toss sweet potatoes, parsnips, shallots, garlic, olive oil, ½ tsp salt and cumin together. Pour onto prepared baking sheet and roast 30 minutes, stirring after 15 minutes. Remove from oven and set aside.
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In a large soup pot, bring vegetable broth and apple cider to a boil over medium-high heat. Add sweet potato mixture and simmer for 10 minutes. Remove from heat and using a handheld or countertop blender, puree until smooth. Return to soup pot over medium heat and stir in butter, ¼ tsp salt and pepper. Garnish each soup bowl with diced apple and parsley.
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