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Quick vegetable soup with Pink Lady® apples

Cooking

15 - 20 Minutes

serves

6 (1.5 Litres)

By Heleen Meyer

Find Pink Lady® Apples

METHOD:

This recipe was adapted from the Cooking from the heart recipe book series, developed by Pharma Dynamics

  1. Heat oil in a large pot over a medium heat. Fry onion until soft and add celery and baby marrows. Fry for a few more minutes and add sweet potato, apples, water, beans, salt and thyme.
  2. Cover with a lid and simmer for 15-20 minutes or until the sweet potato and apples are cooked.
  3. Add broccoli, spinach and mustard and season with lemon juice and pepper. Simmer for another 10 minutes or until the broccoli is just cooked. Blend with a hand blender until smooth or to your family’s preference. Or mash with a potato masher to make a chunkier soup.
  4. Season with more lemon juice and pepper, if required. Stir in the parsley and serve hot.

Chef's Tip

  1. Serve soup with a dollop of plain low-fat yoghurt, more fresh herbs or a few drops of olive oil. Cubes of avo will also be delicious.
  2. Season the soup to your preference with spices like paprika, cumin, garam masala or curry powder.
  3. Leftover chicken or fish can be stirred into soup to make it more filling. Any other tinned or cooked beans can be added.

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INGREDIENTS

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