1 bunch celery hearts, outer ribs removed (tender ribs and leaves only), small dice
1 bulb fennel, outer layer removed, small dice
3 apples, peeled, cored, small dice
3 large russet potatoes, peeled, small dice
1 tsp. ground black pepper
2 tsp. kosher or sea salt
14 garlic cloves, peeled and chopped
2 tsp. ginger powder or 1T fresh ginger root, grated or finely minced
1 qt. (32oz.) vegetable stock
2 15 oz cans (30 oz.) light coconut milk
3 kiwis, peeled and chopped
2 oranges, zested and juiced
2T olive oil
1 small bunch flat leaf parsley, leaves only
1/2 c toasted pepitas (pumpkin seeds)
Instructions
In large stock pot, heat coconut oil over medium high heat. Add onions, celery, fennel, apples,
potatoes, garlic, salt, pepper, ginger. Saute until vegetables begin to soften, about 8 min.
Add vegetable stock and coconut milk and stir well. Cover pot and bring to boil, then reduce
heat to low to simmer. Allow to cook for 20 - 30 minutes, until vegetables and apples are
completely cooked through. Remove lid and puree using stick blender.
In blender, combine kiwis, orange juice, orange zest, olive oil, parsley leaves, and season lightly
with salt and pepper. Puree.
To serve, top soup with drizzle of orange-kiwi emulsion. Sprinkle with toasted pepitas.
Originally Submitted
10/21/2014
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You can add this Vegetable-Apple Soup w/Orange-Kiwi Drizzle recipe to your own private DesktopCookbook.
