Riverford Wicked Leeks
Apple and ginger soup recipe image

Print Apple and ginger soup

This spicy-sweet floral soup can also be made with butternut squash or sweet potato in place of potato. Leave out the cream if you'd like it to be vegan. For texture, a few toasted pumpkin seeds make a very nice topping.


  • 2 cooking apples, peeled & sliced
  • 2cm piece fresh ginger, finely grated
  • 1 onion, roughly chopped
  • 2 tbsp vegetable oil
  • 450g white potato, peeled & cut into 2cm cubes
  • 1 litre water
  • Single cream, to serve
  • Salt & pepper


  1. Heat the oil and sweat the apple, potatoes and ginger over a medium heat until all of the ingredients are soft but not brown.
  2. Season, add the water and simmer for 15-20 minutes. Liquidise, test the seasoning and add more water if you prefer.
  3. Serve with a swirl of cream.
want to cook with fresh ingredients? try one of our award winning veg boxes