Directions:
- Toss together the sweet poatoes, parsnips, garlic and olive oil.
- Spresd on sheet pan and bake in pre-heated 375 degree oven until tender, about 45 minutes.
- Tranfer half of the roasted vegetables to a blender and puree with 3 cups of the stock.
- Pour into a large saucepan.
- Repeat with the remaining vegetables and stock.
- Add the apple cider and tobasco and heat through.
- Season to taste.
- Serve with the diced apples and minced parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.67 Kcal (493 kJ) | ||
| Calories from fat | 31.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.51g | 5% | |
|---|---|---|---|
| Sodium | 55.11mg | 2% | |
| Potassium | 343.43mg | 7% | |
| Total Carbs | 20.15g | 7% | |
| Sugars | 4g | 16% | |
| Dietary Fiber | 3.02g | 12% | |
| Protein | 2.05g | 4% | |
| Vitamin C | 3.3mg | 5% | |
| Vitamin A | 1mg | 33% | |
| Iron | 1mg | 6% | |
| Calcium | 31.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 112.55 Kcal (471 kJ) | ||
| Calories from fat | 30.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.36g | 5% | |
|---|---|---|---|
| Sodium | 52.71mg | 2% | |
| Potassium | 328.5mg | 7% | |
| Total Carbs | 19.27g | 7% | |
| Sugars | 3.83g | 16% | |
| Dietary Fiber | 2.89g | 12% | |
| Protein | 1.96g | 4% | |
| Vitamin C | 3.1mg | 5% | |
| Vitamin A | 0.9mg | 33% | |
| Iron | 1mg | 6% | |
| Calcium | 30.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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