Apple-Parsnip Bisque from Delicious Living Magazine

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.

• Ready In: 1 hr 30 mins
• Serves: 8-10

Ingredients

• 2  lbs sweet apples, peeled, cored, and quartered (such as Fuji)
• 1  lb parsnip, peeled and cut into 1-inch dice
• 1 1⁄2 lbs 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

Directions

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.