Ingredients
7
7 servings
- •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
Instructions
- Melt the margarine in a large saucepan over medium heat. Cook and stir the apples and pears in the melted margarine for about 5 minutes. Add the vegetable broth, sage, pepper, and bay leaf to the pan; bring to a boil. Reduce heat to low. Place a cover on the saucepan and allow the mixture to simmer until hot and the apples and pears are tender, about 20 minutes. Remove from heat and allow to cool for 5 minutes.
- Pour about 1/3 of the soup into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender in place with a towel and carefully start the blender, 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 stick blender and puree the soup right in the saucepan. Return the pureed soup to the saucepan and warm over medium heat until completely reheated. Garnish with parsley to serve.
Nutritional Facts
Per 7 servings
- Calories: 102
- Carbohydrate: 23g
- Fat: 1g
- Fiber: 4g
- Protein: 1g
- Sugar: 15g
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