• 6servings
  • 60minutes
  • 216calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, P
MineralsNatrium, Silicon, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 3/4 pound(s) sweet potatoes , peeled and cut into 1-inch dice

  2. 1 small parsnip , peeled and cut into 1-inch dice

  3. 2 garlic cloves , coarsely chopped

  4. 2 tablespoon(s) extra-virgin olive oil

  5. salt to taste

  6. 6 cup(s) vegetable stock or low-sodium broth

  7. 1 dash(es) apple cider

  8. 1 teaspoon(s) green Tabasco sauce

  9. finely diced Granny Smith apple and minced parsley , for garnish

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. On a baking sheet, toss the sweet potatoes with the parsnip, garlic, olive oil and salt. Bake for 45 minutes, or until tender.

  2. 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.


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