Carrot, Apple & Celery Soup
For this delicious fresh-tasting soup, use your favorite apple rather than a cooking variety, which will give too tart a flavor. This soup is the perfect choice for the starte of a special-occasion meal or as part of a light lunch. Taken from "The Best Ever Low Fat" cookbook. Note: you can also substitute 1 large peeled and chopped potato instead of the celery and garnish with sprigs of parsley.
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DIRECTIONS
- Place the carrots, onion and celery in a lare pan and add the vegetable stock.
- Bring to a boil, reduce heat, cover, and let simmer for 10 minutes.
- Meanwhile, peel, core, and dice 2 of the apples.
- Add the diced apples, tomato paste, bay leaf, and sugar to the pan and bring to a boil over medium heat.
- Reduce the heat, partially cover the pan, and let simmer for 20 minutes.
- Remove and discard the bay leaf.
- Meanwhile, wash, core, and cut the remaining apple into thin slices, without peeling.
- Place the apple slices in a small pan and squeeze the lemon juice over apple slices.
- Heat the apple slices gently and let simmer for 1-2 minutes, or until the apple is tender.
- Drain the apple slices and set aside until required.
- Place the carrot and apple mixture in a blender or food processor until smooth.
- Gently reheat the soup if necessary and season to taste with salt and pepper.
- Ladle the soup into 4 warmed bowls, top with the reserved apple slices and shredded celery leaves.
- Serve immediately.
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