INGREDIENTS
2 cups (480 ml) vegetable broth, or chicken broth
2 Tablespoons (30 ml) white wine
¼ (40 g) medium onion
½ (50 g) celery stalk
2 (400 g) granny smith apples, cored, halved
1 (285 g) medium russet potato, cooked
⅛ teaspoon dried thyme
⅛ teaspoon ground nutmeg
⅛ teaspoon ground black pepper
½ teaspoon salt, optional
1 cup (115 g) cheddar cheese, shredded, optional
DIRECTIONS
- Place broth, wine, onion, celery, apples, potatoes, thyme, nutmeg, pepper, and salt into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then increase to its highest speed. Blend for 5 minutes and 45 seconds, or until heavy steam escapes the lid. Reduce speed to Variable 3 and remove the lid plug.
- Drop in cheese through the lid plug opening. Blend an additional 10 seconds.
Chef's Notes
Garnish with sour cream and diced apples.
Soup may vary in colour depending on the types of apples and cheese that you use.
Potato should be baked, while the veggies are raw.
By cooking all ingredients beforehand, you will get a sweeter soup.
This soup is an apple forward soup with rich sweetness; for a heartier flavour, use 1 apple.
Season to taste at the end with more spices, herbs, and cheese to make it to your liking.
Nutrition Information
| Serving Size |
1 serving (310 g) |
| Amount Per Servings |
|
| Calories |
170 |
| Total Fat |
3.5 g |
| Saturated Fat |
2 g |
| Cholesterol |
10 mg |
| Sodium |
570 mg |
| Total Carbohydrate |
29 g |
| Dietary Fibre |
4 g |
| Sugars |
12 g |
| Protein |
5 g |
