Roasted Sweet Potato, Parsnip and Apple Soup

July  9, 2014
4.7 Stars
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

  • Serves 6
  • 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
In This Recipe
  1. 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.
  2. 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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