Roasting vegetables concentrates their flavors, imparting richness without the addition of cream. Prep tip: This luscious soup can be made two days in advance and reheated.
Recipe Ingredient Details:
2 pounds sweet apples, such as Fuji (peeled, cored, and quartered)
1 pound parsnips (peeled and cut into 1-inch dice)
1 1/2 pounds sweet potatoes (peeled and cut into 2-inch dice)
1 large yellow onion (cut into 6 pieces, layers pulled apart)
3 tablespoons vegetable oil (not olive oil)
1 teaspoon sea salt
1/4 teaspoon ground black pepper
10 large sage leaves (thinly sliced)
2 teaspoons fresh thyme leaves (stripped from stems)
8 cups plain rice milk
Preheat oven to 450°. In a large mixing bowl, toss together apples, parsnips, sweet potatoes, onion, oil, salt, and pepper. Arrange evenly in an 11×17-inch pan with an edge. Place in lower third of oven and roast for about 45 minutes, stirring vegetables and rotating pan every 15 minutes. When everything is fork-tender and nicely browned (some may be more tender than others; not to worry), remove from oven and set aside until cool enough to handle.
Working in batches, purée apple-vegetable mixture, sage, and thyme in a blender or food processor, adding enough rice milk to allow soup to move freely. Process each batch for 2-3 minutes to ensure a perfectly smooth texture.
Pour soup into a medium saucepan. Stir in any remaining rice milk. Simmer gently for 15 minutes to infuse flavors.
Recipe Additional Notes:
PER SERVING: 361 cal, 20% fat cal, 8g fat, 1g sat fat, 0mg chol, 4g protein, 71g carb, 8g fiber, 409mg sodium
Sat, 2008-11-01 14:19