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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Cubes of fresh apple, browned in a skillet, add the perfect contrast to this luscious, dairy-free soup. Ingredients:
1 teaspoon canola oil |
1 granny smith apple, peeled,cored & chopped |
1 leek, white part only,finely chopped |
4 cups vegetable stock |
1 yams or 1 sweet potato, peeled,halved lengthwise and cut in 1/2-inch slices |
1 (16 ounce) can pumpkin puree |
1/4 teaspoon dried thyme leaves |
salt & pepper |
4 teaspoons minced chives, , for garnish |
Directions:
1. In a large, heavy saucepan, heat oil over medium-high heat.
2. Sauté the leek and chopped apple until the leek softens, about 4 minutes.
3. Add the vegetable broth, yam, puréed pumpkin and thyme leaves.
4. Bring the soup to a boil, reduce heat, and simmer until the yam and apple are soft when pierced with a knife, 20 to 25 minutes.
5. Transfer the hot soup to a blender or food processor and purée.
6. Pour it into 6 bowls, Garnish each bowl with a teaspoon of the chives, and serve.
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