Vegan Apple Soup (Printable Version)
A comforting blend of apples, vegetables and warming spices in a creamy plant-based soup perfect for chilly days.
# What You'll Need:
→ Produce
01 - 3 medium apples (preferably tart, such as Granny Smith), peeled, cored, and diced
02 - 1 medium onion, diced
03 - 2 medium carrots, peeled and diced
04 - 1 celery stalk, diced
05 - 2 cloves garlic, minced
06 - 1 medium Yukon Gold potato, peeled and diced
→ Liquids
07 - 4 cups vegetable broth
08 - 1 cup unsweetened almond milk
09 - 1 tablespoon lemon juice
→ Spices & Seasonings
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon ground cinnamon
12 - 1/4 teaspoon ground nutmeg
13 - Salt and black pepper, to taste
→ Garnish
14 - Chopped fresh chives or parsley
15 - Toasted pumpkin seeds
# How To Make:
01 - In a large pot, heat a splash of oil or a few tablespoons of vegetable broth over medium heat. Sauté the onion, carrots, and celery for 4-5 minutes until softened.
02 - Add the garlic, diced apples, and potato. Cook for another 2 minutes, stirring occasionally.
03 - Stir in cumin, cinnamon, and nutmeg. Cook for 1 minute until fragrant.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, until all vegetables are tender.
05 - Remove from heat. Use an immersion blender (or transfer in batches to a blender) to puree the soup until smooth and creamy.
06 - Return to low heat. Stir in almond milk and lemon juice. Season with salt and pepper to taste. Warm through but do not boil.
07 - Ladle into bowls and garnish with fresh herbs and pumpkin seeds if desired.
# Expert Advice:
01 -
- The velvety texture somehow manages to feel indulgent while being completely plant-based, like a little culinary magic trick.
- Its incredibly forgiving when youre short on ingredients, as Ive made it with everything from red onions to sweet potatoes when my pantry was looking sparse.
02 -
- If you add the almond milk while the soup is boiling, it might separate and give your soup an unappealing texture, a mistake I made twice before learning my lesson.
- Dont skip the lemon juice, as it balances the sweetness and actually enhances the apple flavor in a way that completely transforms the soup.
03 -
- The soup freezes beautifully without the almond milk, so I often make a double batch, freeze half, and then just add plant milk when reheating for nearly instant comfort food.
- Swapping one of the apples for a firm pear creates a subtle complexity that has guests trying to identify that mysterious something extra.