Apple Parsnip Soup



4 apples, washed, peeled, cored and chopped
4 parsnips, washed, peeled and sliced
1 large sweet potato, washed, peeled and chopped
1 large onion, washed, sliced in large chunks
3 Tablespoons vegetable oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried sage (optional)
8 cups low-fat or fat-free milk

  1. Preheat oven to 450 degrees.
  2. In a large bowl, mix vegetables, oil, salt, pepper, and sage (if used).
  3. Place vegetables in baking dish. 
  4. Bake vegetables for 45 minutes. Let cool.
  5. Add vegetables to blender, in batches, with milk and blend until smooth.
  6. Put soup in large pot and warm for 15 minutes until heated through.

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