Sweet Potato and Apple Cider Soup |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I got this from a Kitchen Basics Healthy Cooking with Stock cookbook . I have not tried it yet, but it sounds good so I wanted to share it. Hope you enjoy. Ingredients:
6 cups kithchen basics unsalted vegetable stock |
1 3/4 lbs sweet potatoes, peeled and diced 1-inch |
1 small parsnip, peeled and diced 1-inch |
2 garlic cloves, coarsely chopped |
2 tablespoons olive oil |
1 cup pure apple cider |
1 teaspoon tabasco sauce |
1 granny smith apple, diced, for garnish |
1 tablespoon minced parsley, for garnish |
salt and pepper |
Directions:
1. Toss together the sweet poatoes, parsnips, garlic and olive oil.
2. Spresd on sheet pan and bake in pre-heated 375 degree oven until tender, about 45 minutes.
3. Tranfer half of the roasted vegetables to a blender and puree with 3 cups of the stock.
4. Pour into a large saucepan.
5. Repeat with the remaining vegetables and stock.
6. Add the apple cider and tobasco and heat through.
7. Season to taste.
8. Serve with the diced apples and minced parsley.
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