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.
Ingredients
- 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
Method
- Heat the oil and sweat the apple, potatoes and ginger over a medium heat until all of the ingredients are soft but not brown.
- Season, add the water and simmer for 15-20 minutes. Liquidise, test the seasoning and add more water if you prefer.
- Serve with a swirl of cream.
