Ingredients
- 1 tablespoon reduced-fat margarine
- 3 tart apples - peeled, cored, and chopped
- 3 pears - peeled, cored, and chopped
- 5 cups vegetable broth
- ½ teaspoon rubbed sage
- ¼ teaspoon ground black pepper
- 1 bay leaf
- 1 ½ teaspoons pureed fresh ginger
- 1 tablespoon chopped fresh parsley
Why Everyone Loves This Recipe
Chef Tips
- Cook the fruit gently to avoid breaking it down too much and maintain some bite.
- Add a pinch of cinnamon or nutmeg for extra warmth and depth of flavor.
Step 1
Melt the margarine in a large saucepan over medium heat. Once it's melted, add the apples and pears and cook them, stirring occasionally, for about 5 minutes until they start to soften. Pour in the vegetable broth along with the sage, pepper, and bay leaf, then bring everything to a boil. Lower the heat, cover the pan, and let it simmer gently for around 20 minutes, or until the fruit is nice and tender. Take the pan off the heat and let it sit for about 5 minutes to cool slightly.
Step 2
Carefully ladle about a third of the soup into a blender—don't fill it more than halfway to avoid spills. Hold the lid down with a towel and pulse a few times to get things moving before blending it smoothly. Repeat this in batches until all the soup is pureed. If you have a stick blender, you can skip the ladling and just blend the soup right in the pot.
Step 3
Once smooth, return the soup to the saucepan and heat it over medium until it's warmed through. Before serving, sprinkle some fresh parsley on top for a little color and extra flavor.
