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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
- 6 cups sweet potatoes, peeled and cubed
- 1 cup parsnips, peeled and cubed
- 1/4 cup chopped shallots
- 2 small garlic cloves, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 7 cups vegetable broth
- 1.5 cups apple cider
- 2 tablespoons butter
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Granny Smith apple, chopped for garnish
- Italian flat leaf parsley, for garnish
- 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.
- 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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