About this recipe:A super-tasting savoury soup made with fruit! This soup is fantastic for the cold autumn and winter days. Enjoy with a dollop of soured cream and crusty bread.
Serves: 6 - 8
1 tablespoon light margarine
3 tart apples, peeled, cored and chopped
3 pears, peeled, cored and chopped
1.25 litres vegetable stock
1/2 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1 bay leaf
1 1/2 teaspoons pureed fresh ginger
1 tablespoon chopped fresh parsley
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Method Prep:20min › Cook:35min › Ready in:55min
Melt margarine in a large saucepan over medium heat. Add apples and pears to the pan and cook for 5 minutes, stirring occasionally. Add vegetable stock, sage, pepper, ginger and bay leaf. Bring to the boil. Reduce heat to low, cover and let simmer until fruit is tender, about 20 minutes. Remove from heat and allow to cool for 5 minutes.
Transfer some soup into a liquidiser, filling the jug no more than halfway full. Hold the lid of the liquidiser in place with a towel and carefully start the liquidiser, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into a clean pot. Alternately, you can use a hand blender and puree the soup right in the pan. Return the pureed soup to the saucepan and warm over medium heat until completely reheated. Garnish with parsley to serve.