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Apple and Potato Soup with Carrot and Celery
Apple and Potato Soup with Carrot and Celery

Apple and Potato Soup with Carrot and Celery
A warm and hearty soup perfect for a balanced lunch.
Apple and Potato Soup with Carrot and Celery
Ingredients:
1
Servings
  • 1
    item
     apple
  • 200
    g
     potato
  • 100
    g
     carrot
  • 100
    g
     celery
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 500
    ml
     vegetable broth
  • 50
    g
     mixed salad greens
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Apple and Potato Soup with Carrot and Celery
Instructions:
  1. Peel and chop the apple, potato, carrot, celery, and onion into small pieces.
  2. In a large pot, heat olive oil over medium heat.
  3. Add onion and garlic, sauté until translucent.
  4. Add chopped apple, potato, carrot, and celery. Cook for about 5 minutes.
  5. Pour in vegetable broth and bring to a boil.
  6. Reduce heat and let simmer for 20 minutes or until vegetables are tender.
  7. Season with salt and black pepper.
  8. Blend the soup until smooth using an immersion blender.
  9. Serve hot with a side of mixed salad greens.
Nutrition Per Serving 1064 g Per 100g
Energy 500 kcal 47 kcal
Protein 6 g 0.6 g
Fibre 10 g 0.9 g
Salt 2 g 0.2 g
Sugar 20 g 1.9 g
Carbohydrates 80 g 7.5 g
Fat 15 g 1.4 g
  • 1
    item
     apple
  • 200
    g
     potato
  • 100
    g
     carrot
  • 100
    g
     celery
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 500
    ml
     vegetable broth
  • 50
    g
     mixed salad greens
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Peel and chop the apple, potato, carrot, celery, and onion into small pieces.

In a large pot, heat olive oil over medium heat.

Add onion and garlic, sauté until translucent.

Add chopped apple, potato, carrot, and celery. Cook for about 5 minutes.

Pour in vegetable broth and bring to a boil.

Reduce heat and let simmer for 20 minutes or until vegetables are tender.

Season with salt and black pepper.

Blend the soup until smooth using an immersion blender.

Serve hot with a side of mixed salad greens.

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