A delicious fruit and vegetable soup. Great for cold fall days!

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Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
5 mins
total:
1 hr
Servings:
7
Yield:
7 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the margarine in a large saucepan over medium heat. Cook and stir the apples and pears in the melted margarine for about 5 minutes. Add the vegetable broth, sage, pepper, and bay leaf to the pan; bring to a boil. Reduce heat to low. Place a cover on the saucepan and allow the mixture to simmer until hot and the apples and pears are tender, about 20 minutes. Remove from heat and allow to cool for 5 minutes.

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  • Pour about 1/3 of the soup into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the saucepan. Return the pureed soup to the saucepan and warm over medium heat until completely reheated. Garnish with parsley to serve.

Nutrition Facts

102 calories; protein 1.2g 2% DV; carbohydrates 22.9g 7% DV; fat 1.3g 2% DV; cholesterolmg; sodium 348.8mg 14% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/01/2010
This soup is great as is, but could be improved. The original recipe is quite sweet and tangy which is good but I prefer a bit more savory. I made one batch exactly as written and found that I needed more so I made a half batch, adding an onion and using chicken stock instead of vegetable to make a more savory blend. When the two were mixed together it came out PERFECT! Everyone loved it! Read More
(27)

Most helpful critical review

Rating: 1 stars
10/27/2014
I did not care for this recipe. I even used chicken stock and added onions like others suggested but it was very sweet/tangy. Also thought it had too much ginger. Guess it just wasn't for me. Read More
(5)
13 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
11/30/2010
This soup is great as is, but could be improved. The original recipe is quite sweet and tangy which is good but I prefer a bit more savory. I made one batch exactly as written and found that I needed more so I made a half batch, adding an onion and using chicken stock instead of vegetable to make a more savory blend. When the two were mixed together it came out PERFECT! Everyone loved it! Read More
(27)
Rating: 5 stars
09/20/2010
Great tasting soup, the ginger really makes it good! I'll be making this again! Read More
(15)
Rating: 4 stars
10/01/2011
Great soup! I too used chicken broth instead of vegetable broth. I also added an onion...soup was a perfect blend of savory with just a hint of sweet. Read More
(11)
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Rating: 1 stars
10/27/2014
I did not care for this recipe. I even used chicken stock and added onions like others suggested but it was very sweet/tangy. Also thought it had too much ginger. Guess it just wasn't for me. Read More
(5)
Rating: 5 stars
09/10/2011
I love this soup! I used chicken broth instead because I didn't have vegetable broth. YUM! Read More
(4)
Rating: 5 stars
01/20/2012
Really easy filling unique. GREAT!! Read More
(3)
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Rating: 4 stars
12/24/2013
I tweaked this recipe as others suggested. I used 3 tbls. of butter, and started sauteing the onion as I was peeling, coring and cutting the pears and apples. I used chicken broth as well. Still, it was a little too sweet for my taste. I did not want a dessert soup. When I was reheating it after pureeing it, I added more sage, pepper, and decided to throw some savory in there. It is perfect now according to hubby. Read More
(3)
Rating: 4 stars
06/17/2013
Okay so I had to modify this recipe even from the suggestions but a VERY good base recipe to start off with. Modifications I used: 7 Cups of water (I am strict vegetarian so chicken is out as is veggie broth b/c most contain some meat byproduct) 1 cup of yellow label freshly brewed tea (tannin's help kill sweetness) Ginger paste 1.5 teaspoons 1/4 Cup of cranberries 1 medium size onion 1 tablespoon of Italian seasoning (I didn't have bay leaves, sage, parsley on hand) Sounds strange with the tea but I have substituted tea a lot for broth and it always adds that extra flavor plain water doesn't have. Worth a shot, I enjoyed it as well as my hubby. Read More
(1)
Rating: 5 stars
12/29/2014
We just had this for dinner tonight and it's delicious! Read More