Chunky Apple and Onion Soup

By krystallondon

Celebrate the fall harvest by using local produce from farmer’s markets and creating a colourful chunky soup. With sweet hints of apple and onion accenting the flavours of sage and thyme, this soup makes a perfect first course to whet the palate.

Ingredients

• 1 tbsp (15 mL) canola oil
• 1 large sweet onion, thinly sliced
• 2 stalks celery, finely chopped
• 1 carrot, finely chopped
• 2 cloves garlic, minced
• 2 Crispin or Golden Delicious apples, peeled, cored and thinly sliced
• 1 tbsp (15 mL) chopped fresh sage or 1 tsp (5 mL) dried sage leaves, crumbled
• 2 tsp (10 mL) chopped fresh thyme
• or 1/2 tsp (2 mL) dried thyme leaves
• 1 small sweet potato, peeled and diced
• 4 cups (1 L) vegetable broth
• Salt and freshly ground pepper

Details

Servings 4

Preparation

Step 1

1. Heat oil in large saucepan or soup pot over medium heat. Cook onions, covered, for 5 minutes or until softened. Remove lid and increase to medium-high heat. Add celery, carrot and garlic, and cook, stirring for 8 minutes or until golden.

2. Add apples, sage and thyme to pot and cook, stirring for about 7 minutes or until apples are softened. Add sweet potato and broth and bring to a boil. Reduce heat; cover and simmer for about 25 minutes or until sweet potatoes are very tender. Season with salt and pepper.

3. Serve in shallow bowls garnished with fresh thyme.

Creamy Apple and Onion Soup: Place soup in blender in batches and purée until smooth. Add more broth to thin out if desired.