A healthy alternative to the “norm” for this Thanksgiving!!
Sweet Potato and Apple Soup
1 3/4 pound(s) sweet potatoes, peeled and cut into 1-inch dice
1 small parsnip, peeled and cut into 1-inch dice
2 garlic cloves, coarsely chopped
2 tablespoon(s) extra-virgin olive oil
salt to taste
6 cup(s) vegetable stock or low-sodium broth
1 dash(es) apple cider
1 teaspoon(s) green Tabasco sauce
finely diced Granny Smith apple and minced parsley, for garnish
Preheat the oven to 375 degrees F. On a baking sheet, toss the sweet potatoes with the parsnip, garlic, olive oil and salt.
Bake for 45 minutes, or until tender.
In a blender, puree half of the vegetables with 3 cups of the stock; transfer to a large saucepan.
Repeat with the remaining vegetables and stock.
Add the apple cider and Tabasco and heat through.
Season with salt.
Serve with the diced apple and minced parsley.