Recipes

Dice the onion and garlic

Chop the sweet potato, parsnips and carrots into 1/2" chunks

Soften the onion and garlic in some olive oil on the bottom of a soup pot big enough to hold everything, then add the paprika.

Sautee the remaining vegetables until they start to soften on the surface.

Deglaze the pan with the cider vinegar.

Add the stock and enough water to cover the vegetables and simmer with a lid on until tender (approx 30 minutes).

Optionally, at this point, blend with a hand blender.

Serve.