Roasted Sweet Potato, Parsnip And Apple Soup

1. 1

   Preheat oven to 425u00b0F. Line a baking sheet with parchment paper. In a large bowl, toss sweet potatoes, parsnips, shallots, garlic, olive oil, 1/2 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. 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, 1/4 tsp salt and pepper. Garnish each soup bowl with diced apple and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.