Hardy Sweet Potato Apple Soup

This hardy holiday recipe is sure to be a hit with everyone at the table. 

Ingredients

• 1 3/4 pound(s) sweet potatoes, peeled and cut into 1-inch dice
• 1 small parsnip, peeled and cut into 1-inch dice
• 2 garlic cloves, coarsely chopped
• 2 tablespoon(s) extra-virgin olive oil
• 4.5 cups vegetable stock or low-sodium broth
• 2  (8 oz) Vanilla *Supplement
• 1 dash(es) apple cider
• Finely diced Granny Smith apple and minced parsley,  for garnish

Directions

1. Preheat the oven to 375 degrees F. On a baking sheet, toss the sweet potatoes with the parsnip, garlic, and olive oil. Bake for 45 minutes, or until tender.
2. In a blender, puree half of the vegetables with 3 cups of the stock; transfer to a large saucepan. Repeat with the remaining vegetables and stock. Add the *Supplement and apple cider  heat through. Serve with the diced apple and minced parsley.

*Ensure® or Boost®