Apple and winter vegetable soup meal

Portions:

4-5

Preparation:

10 minutes

Cooking:

30 minutes

This apple and winter vegetable soup-meal is the perfect ally for cold days. Rich in fiber, taste and comfort, it combines Quebec apples with seasonal vegetables such as parsnips, carrots and celeriac to create a creamy, nourishing and perfectly balanced soup.

Local apples, slightly sweet and tart, naturally enhance the sweetness of the root vegetables and add a touch of freshness that contrasts wonderfully with the earthy notes of winter. Whether served as an appetizer or main course, this soup is an excellent way to eat healthily while enjoying local produce.

Easy to prepare, this recipe lends itself equally well to weekday evenings and weekend meals. Accompanied by a good loaf of farmhouse bread or homemade croutons, it makes a complete vegetarian meal, rich in flavor and goodness.

Ingredients

2 tbsp. olive oil
1 onion, chopped
3 garlic cloves, chopped
2 medium carrots, sliced into rounds
1 medium sweet potato, peeled and cubed
3 Québec apples (e.g. Cortland or Empire), chopped
1 tsp. mild curry powder
Salt and black pepper to taste
1 liter (4 cups) chicken broth
1 can (540 ml) white beans, drained and rinsed
1 tbsp. maple syrup
1/2 cup 15% cream
Topping: toasted walnuts or micro-pousses (optional)

Preparation

In a large saucepan, heat the olive oil over medium heat. Add onion and garlic, and sauté until translucent.
Add carrots, sweet potato and apple pieces. Sauté for 5 minutes.
Sprinkle with curry powder, season with salt and pepper and mix well.
Add the stock, cover and bring to the boil. When boiling, reduce heat to low and simmer for 20 to 25 minutes, or until vegetables are tender. At the end of cooking, add the white beans and maple syrup.
Puree with an immersion blender or food processor until smooth.
Stir in the cream, adjust the seasoning to taste and mix.
Serve hot with a garnish of your choice, if desired.