Roasted Sweet Potato, Parsnip and Apple Soup

11 50 188
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 6
Roasted Sweet Potato, Parsnip and Apple Soup
Health Highlights


1 1/2 cup Apple cider
2 tbsp Butter, salted
1/2 tsp Cumin
2 clove(s) Garlic (chopped)
1 tsp Kosher salt
1 tsp Kosher salt (divided)
2 tbsp Olive Oil, Extra Virgin
1 cup Parsnip (peeled and cubed)
1/4 cup chopped Shallots
6 cup Sweet potato (peeled and cubed)
7 cup Vegetable stock/broth


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.

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.

Nutrition Facts

Per Portion

Calories 188
Calories from fat 84
Calories from saturated fat 30
Total Fat 9.3 g
Saturated Fat 3.3 g
Trans Fat 0.2 g
Polyunsaturated Fat 6.4 g
Monounsaturated Fat 16.7 g
Cholesterol 10.3 mg
Sodium 1502 mg
Potassium 849 mg
Total Carbohydrate 26.3 g
Dietary Fiber 8.2 g
Sugars 17.3 g
Protein 3.9 g

Dietary servings

Per Portion

Fruit 0.5
Vegetables 2.3

Energy sources