Roasted Sweet Potato, Parsnip and Apple Soup

Roasted Sweet Potato, Parsnip and Apple Soup

Health Rating
Prep Cook Ready in Servings
10 min 40 min 50 min 6


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
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 247
Calories from fat 78
Calories from saturated fat 54
Total Fat 8.6 g
Saturated Fat 6.1 g
Trans Fat 0.2 g
Polyunsaturated Fat 6.5 g
Monounsaturated Fat 17.5 g
Cholesterol 10.3 mg
Sodium 2069 mg
Potassium 640 mg
Total Carbohydrate 40 g
Dietary Fiber 8.1 g
Sugars 8.5 g
Protein 2.8 g

Dietary servings

Per Portion

Vegetables 2.4

Energy sources

Recipe from:
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