recipe photo by Stephen Blancett
(Gala, Jonagold)
Yields 6 large servings
2 Tbsp mild curry spice mix
1 Tbsp olive or coconut oil
1 medium onion, diced
1 head broccoli, stems peeled and separated from florets, all chopped roughly
2 medium apples, cored and chopped*
3 cups vegetable or chicken stock
3/4 cup unfiltered apple juice
¼ cup apple cider vinegar
1 sprig Thai basil for garnish
- During preparation, keep apples in a large bowl of ice water with one Tbsp of vinegar or lemon juice to prevent browning.
- Heat a large pot on medium heat. When pot is warm, add spice mix until aroma is released. Add oil and stir for a minute.
- Add onions and half of the apples, stirring the mixture until onions and apples soften. Add broccoli, stock and juice. Stir and reduce heat. Cover and cook on low for 20 to 25 minutes.
- Remove from heat and use a blender to purée the soup in batches. Return to pot; add vinegar and the rest of apples. Stir and heat gently before serving.
- This soup can be kept in the refrigerator for up to seven days or the puréed soup can be frozen for several months. Defrost and add diced, raw apples before heating and serving.
Courtesy of Tania Melkonian, EATomology.com
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