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Ingredients

1 tablespoon reduced-fat margarine 3 tart apples - peeled, cored, and chopped 3 pears - peeled, cored, and chopped 5 cups vegetable broth ½ teaspoon rubbed sage ¼ teaspoon ground black pepper 1 bay leaf 1 ½ teaspoons pureed fresh ginger 1 tablespoon chopped fresh parsley

Nutrition Info

101.5 calories carbohydrate: 22.9 g cholesterol: : - fat: 1.3 g fiber: 4.4 g protein: 1.2 g saturatedFat: 0.2 g servingSize: - sodium: 348.8 mg sugar: 15.3 g transFat: : - unsaturatedFat: : -

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.
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.

7 servings

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