Soups that are on the sweeter side can be an acquired taste, but I find they're a wonderful way to add variety to your soup repertoire—as well as a great way to satisfy a sweet craving with a healthy, whole food option in lieu of a sugary dessert. We like this soup served with protein and a whole grain (most recently, pot roast and a sprouted whole wheat dinner roll). This is a versatile soup whose ingredients should be available from fall into spring even in cold places.
APPLE LEEK SOUP
4 tsp olive oil
2 leeks, chopped (white and light green portions)
1 yellow or white onion, chopped
4 apples (a tart variety like Granny Smith is ideal), peeled, cored, and diced
1 large clove garlic
4 c liquid (I use water with "Better than Bouillon" chicken broth concentrate, but you could also use regular chicken broth or vegetable broth)
1 tsp fresh rosemary, finely chopped
Salt and pepper to taste
Shredded cheese for garnish (I used white cheddar)
Heat the oil in a soup pot over medium-high heat. Once the oil is hot, add leeks, onion, apples, and garlic to the pan and stir to coat with oil. Continue to cook over medium-high heat, stirring occasionally, until onions and apples begin to soften. Remove one-quarter of the leek-onion-apple mixture and set to the side to use as a garnish later.
Add broth, rosemary, salt, and pepper. Bring to a gentle simmer and cook for 20 minutes, then puree the contents of the pot using a hand blender or transferring to a stand blender. (Be careful handling hot liquids; this step may be easier once the soup has cooled a bit.)
Pour the soup into bowls and top with cheese and reserved garnish.
Makes 4 servings. Container counts per serving: 1 green, 1 purple, 1 blue, 1 teaspoon.