Apple-Parsnip Bisque
  • 2pounds sweet apples, such as Fujipeeled, cored, and quartered
  • 1pound parsnipspeeled and cut into 1-inch dice
  • 1 1/2pounds sweet potatoespeeled and cut into 2-inch dice
  • 1large yellow onioncut into 6 pieces, layers pulled apart
  • 3tablespoons vegetable oilnot olive oil
  • 1teaspoon sea salt
  • 1/4teaspoon ground black pepper
  • 10large sage leavesthinly sliced
  • 2teaspoons fresh thyme leavesstripped from stems
  • 8cups plain rice milk
  1. 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.
  2. 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.
  3. Pour soup into a medium saucepan. Stir in any remaining rice milk. Simmer gently for 15 minutes to infuse flavors.
Recipe Notes
Nutrition Facts
Apple-Parsnip Bisque
Amount Per Serving
Calories 361
% Daily Value*
Sodium 409mg 17%
Total Carbohydrates 71g 24%
Dietary Fiber 8g 32%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 361 cal, 20% fat cal, 8g fat, 1g sat fat, 0mg chol, 4g protein, 71g carb, 8g fiber, 409mg sodium