Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 437.48 Kcal (1832 kJ) | ||
| Calories from fat | 102.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.44g | 18% | |
|---|---|---|---|
| Cholesterol | 22.53mg | 8% | |
| Sodium | 497.93mg | 21% | |
| Potassium | 774.92mg | 16% | |
| Total Carbs | 78.43g | 26% | |
| Sugars | 14.06g | 56% | |
| Dietary Fiber | 6.38g | 26% | |
| Protein | 8.08g | 16% | |
| Vitamin C | 16.1mg | 27% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 1.2mg | 6% | |
| Calcium | 256.4mg | 26% | |
| Amount Per 100 g | |||
| Calories | 102.99 Kcal (431 kJ) | ||
| Calories from fat | 24.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.69g | 18% | |
|---|---|---|---|
| Cholesterol | 5.3mg | 8% | |
| Sodium | 117.22mg | 21% | |
| Potassium | 182.43mg | 16% | |
| Total Carbs | 18.46g | 26% | |
| Sugars | 3.31g | 56% | |
| Dietary Fiber | 1.5g | 26% | |
| Protein | 1.9g | 16% | |
| Vitamin C | 3.8mg | 27% | |
| Vitamin A | 0.2mg | 23% | |
| Iron | 0.3mg | 6% | |
| Calcium | 60.4mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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