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Sweet Potato and Apple Soup

Sweet Potato and Apple Soup

1 ¾ pounds sweet potatoes, peeled and cut into 1-inch dice

1 small parsnip, peeled and cut into 1-inch dice

2 garlic cloves, coarsely chopped

2 tbsp. extra-virgin olive oil

Salt to taste

6 cups vegetable stock or low-sodium broth

1 dash apple cider

1 tsp. green Tabasco sauce

Finely diced Granny Smith apple and minced parsley, for garnish

Preparation:

Preheat the oven to 375ºF. On a baking sheet, toss the sweet potatoes with the parsnip, garlic, olive oil and salt. Bake for 45 minutes, or until tender. In a blender, puree half of the vegetables with 3 cups of the stock; transfer to a large saucepan. Repeat with the remaining vegetables and stock. Add the apple cider and Tabasco and heat through. Season with salt. Serve with the diced apple and minced parsley. Serves: 6.

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