Roasted Parsnip Carrot Apple Soup with Gingery Toasted Pepitas recipes

Roasted Parsnip, Carrot + Apple Soup with Gingery Toasted Pepitas recipes

Roasted Parsnip, Carrot + Apple Soup with Gingery Toasted Pepitas recipes


1 hour 20 minutes

Details
  • Servings:   7
  • Calories:   262
  • Protein:   6g
  •  
  • Fiber:   10g
  • Sugar:   15g
  • Carb Total:   28g
  •  
  • Trans Fat:   1g
  • Saturated:   2g
  • Fat Total:   12g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   soup
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Cuisine
  • american
Ingredients
  • 6 cups parsnips, peeled + chopped
  • 3 cups carrots, peeled + chopped
  • 2 medium red apples, I used local galas, peeled, cored + chopped
  • 1 yellow onion, roughly chopped
  • extra-virgin olive oil
  • 2 tablespoons freshly grated ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon apple cider vinegar
  • salt
  • pepper
  • 5 cups organic vegetable stock + water, as needed
  • 1/2 cup pumpkin seeds (pepitas)
  • 1/2 tablespoon extra virgin olive oil
  • 1/2 teaspoon ground ginger
  • Pinch sea salt
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