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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe is adapted from . It's full of flavor and is one of my favorite soups! I usually double it and freeze it for lunches. Ingredients:
1 1/2 tablespoons olive oil |
1 cup coarsely chopped onion |
1 cup coarsely chopped parsnip (or turnip) |
1 cup peeled cored and chopped apple (i usually use gala) |
1 cup peeled chopped butternut squash |
1 cup coarsely chopped carrot |
1 cup peeled coarsely chopped sweet potato |
4 1/2 cups vegetable stock |
3 finely chopped garlic cloves (or to taste) |
black pepper, to taste |
Directions:
1. Heat oil in a large saucepan on med-high heat.
2. Sauté onion until translucent.
3. Add garlic, apple, parsnip, squash, carrot and sweet potato. Sauté for approximately 5 minutes.
4. Add vegetable stock and bring to a boil.
5. Reduce heat and simmer for approx 30 minutes, (or until vegetables are tender) Stirring occasionally.
6. Let cool slightly, puree and enjoy!
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