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Apple Soup

Apple Soup

A vibrant apple soup that blends sweet and savory notes into a velvety smooth texture, perfect for a nourishing plant-based meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 6-8 medium apples (Honeycrisp, Fuji, Gala, or a mix)
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 teaspoon ground cinnamo
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 4 cups vegetable broth
  • ½ cup full-fat coconut milk
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: Fresh thyme, toasted pumpkin seeds, vegan crème fraîche, smoked paprika.

Method
 

  1. Wash, peel (optional), core, and roughly chop apples.
  2. Heat olive oil in a large pot over medium heat. Cook the onion until translucent.
  3. Add garlic, ginger, cinnamon, nutmeg, and cloves, sauté until fragrant.
  4. Stir in chopped apples and pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
  5. Blend the soup until smooth using an immersion blender.
  6. Stir in coconut milk and lemon juice, heat gently, adjust seasoning.
  7. Ladle into bowls and garnish as desired.

Notes

Store leftovers in an airtight container for 3-4 days in the fridge, or freeze for up to 3 months. Always taste and adjust sweetness based on apple tartness.