INGREDIENTS
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1 3/4 pounds sweet potatoes, peeled and cut into 1-inch dice
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1 small parsnip, peeled and cut into 1-inch dice
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2 garlic cloves, coarsely chopped
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2 tablespoons extra-virgin olive oil
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Salt to taste
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6 cups vegetable stock or low-sodium broth
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1 cup apple cider
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1 teaspoon green Tabasco sauce
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Finely diced Granny Smith apple and minced parsley, for garnish