Your Daily Dish: Roasted Sweet Potato, Parsnip and Apple Soup
How do you pump up the flavour in your soup? Roast the vegetables, as evidenced in this extremely easy and tasty Sweet Potato, Parsnip and 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.
6 cups sweet potatoes, peeled and cubed
1 cup parsnips, peeled and cubed
¼ cup chopped shallots
2 small garlic gloves, chopped
2 tbsp olive oil
½ tsp kosher salt
½ tsp ground cumin
7 cups vegetable broth
1½ cups apple cider
2 tbsp butter
¼ tsp kosher salt
¼ tsp freshly ground black pepper
Granny Smith apple, chopped for garnish
Italian flat leaf parsley, for garnish
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.
Bite Me Bit: “A first-rate soup is more creative than a second-rate painting.” – Abraham Maslow
While you’re roasting, why not roast up some cauliflower for this creamy, yet cream-less, Roasted Cauliflower Soup
Whether it’s cruising the aisles at the Dollar Store or experimenting at the stove, we believe that every day can be a holiday.