SATISFYING
SOUP for fall
H
ow do you pump up the flavour in your
soup? Roast the vegetables, as evidenced
in this extremely easy and tasty Sweet
Potato, Parsnip and Apple Soup. The sweetness
of the roasted potatoes and parsnips, combined
with intense apple cider and mild shallots, creates a
hearty and delicious soup that is guaranteed to deliver
satisfying spoon after spoon.
Cookbook authors, Julie Albert and Lisa Gnat, the saucy
sisters from BiteMeMore.com, share this tasty recipe
that's simple to make and a great way to enjoy local,
seasonal produce. The duo is set to publish their fourth
cookbook in 2020 featuring original recipes and fun
ways to prepare and serve delicious, healthy meals.
ROASTED SWEET POTATO, PARSNIP AND APPLE
SOUP RECIPE
Ingredients
• 6 cups sweet potatoes, peeled and cubed
• 1 cup parsnips, peeled and cubed
• 1/4 cup chopped shallots
• 2 small garlic cloves, chopped
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/2 tsp ground cumin
• 7 cups vegetable broth
• 1 1/2 cups apple cider
• 2 tbsp butter
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Granny Smith apple, chopped for garnish
• Italian flat leaf parsley, for garnish
Directions
1) Preheat
oven to 425ºF.
Line a baking sheet
with parchment
paper. In a large
bowl, toss sweet
potatoes, parsnips,
shallots, garlic, olive oil, 1/2 tsp salt and cumin together.
Pour onto prepared baking sheet and roast 30 minutes,
stirring after 15 minutes. Remove from oven and
set aside.
2) 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,
purée until smooth. Return
to soup pot over medium
heat and stir in butter,
1/4 tsp salt and pepper.
Garnish each soup
bowl with diced
apple and parsley.
Serves 6
Pictured right: Lisa Gnat (left) and Julie Albert,
the saucy sisters from BiteMeMore.com
24 BrainMatters FALL/WINTER 2019
