Gingered Apple–Pear Soup

1. 1

   Melt the margarine in a large saucepan over medium heat.

2. 2

   Cook and stir the apples and pears in the melted margarine for about 5 minutes.

3. 3

   Add the vegetable broth, sage, pepper, and bay leaf to the pan; bring to a boil.

4. 4

   Reduce the heat to low.

5. 5

   Cover the saucepan and let the mixture simmer until hot and the apples and pears are tender, about 20 minutes.

6. 6

   Remove from the heat and let cool for 5 minutes.

7. 7

   Pour about 1/3 of the soup into a blender, filling the pitcher no more than halfway.

8. 8

   Hold the blender lid in place with a towel and carefully start the blender, using a few quick pulses to get the soup moving before letting it run to puree.

9. 9

   Puree in batches until smooth; pour into a clean pot.

10. 10

    Alternatively, use a stick blender to puree the soup directly in the saucepan.

11. 11

    Return the pureed soup to the saucepan and warm over medium heat until fully reheated.

12. 12

    Garnish with parsley to serve.

• Calories 57.16 kcal Low Source
• Protein 0.55 g Low Source
• Carbs 8.75 g Moderate
• Total Fat 2.32 g Low Source
• Saturated Fat 0.43 g Low Source
• Trans Fat 0.21 g High
• Cholesterol 0.0 mg Low Source
• Sodium 549.56 mg High
• Fiber 0.72 g Low Source
• Sugar 6.41 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 6.79 mg Low Source
• Iron 0.19 mg Low Source
• Potassium 60.99 mg Low Source
• Vitamin A 45.42 mcg_rae Low Source
• Vitamin C 1.04 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

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