Appetizing Apple and Almond Soup

You can never have too many hor d'oeuvre recipes, so give Appetizing Apple and Almond Soup a try. For 66 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 176 calories, 2g of protein, and 7g of fat per serving. This recipe serves 4. This recipe from Foodista has 4 fans. It can be enjoyed any time, but it is especially good for Winter. From preparation to the plate, this recipe takes around 45 minutes. If you have salt, cinnamon, sugar, and a few other ingredients on hand, you can make it. Overall, this recipe earns a solid spoonacular score of 42%. Similar recipes are Appetizing and Wonderful (A & W) Root Beer Ribs, Hard Apple Cider Pulled BBQ Chicken Sandwiches with Almond Apple Slaw, and Garlic-Almond Soup with Basil-Almond Pesto.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

8 Almonds

2 Apples

1/2 cup Carrots

1/2 teaspoon cinnamon

1 Gooseberry

1/4 cup heavy Cream

2 teaspoons salt

1/4 cup sugar

2 Tomatoes

3 cups Water

Equipment:

pressure cooker

frying pan

blender

sieve

Cooking instruction summary:

  1. Wash and rinse the apples thoroughly. Cut the apples (with their skin) as well as the gooseberry, tomatoes, and carrots roughly into chunks. Soak almonds in warm water and peel off the skin.
  2. In a deep bottomed pan or pressure cooker, boil 3 cups of water.
  3. Add chopped fruits, veggies, almonds. Let it simmer or pressure cook until 4 whistles.
  4. Puree the boiled veggies/fruits in a mixer until smooth.
  5. Sieve the soup if desired.
  6. Season with salt and sugar to taste.
  7. To make the soup creamier, add cream to the soup and simmer for another 5 minutes.

 

Step by step:


1. Wash and rinse the apples thoroughly.

2. Cut the apples (with their skin) as well as the gooseberry, tomatoes, and carrots roughly into chunks. Soak almonds in warm water and peel off the skin.In a deep bottomed pan or pressure cooker, boil 3 cups of water.

3. Add chopped fruits, veggies, almonds.

4. Let it simmer or pressure cook until 4 whistles.Puree the boiled veggies/fruits in a mixer until smooth.Sieve the soup if desired.Season with salt and sugar to taste.To make the soup creamier, add cream to the soup and simmer for another 5 minutes.


Nutrition Information:

Quickview
175 Calories
1g Protein
6g Total Fat
30g Carbs
4% Health Score
Limit These
Calories
175k
9%

Fat
6g
10%

  Saturated Fat
3g
22%

Carbohydrates
30g
10%

  Sugar
24g
28%

Cholesterol
16mg
6%

Sodium
1190mg
52%

Get Enough Of These
Protein
1g
4%

Vitamin A
3454IU
69%

Vitamin C
13mg
17%

Fiber
3g
15%

Manganese
0.22mg
11%

Potassium
325mg
9%

Vitamin K
9µg
9%

Vitamin E
1mg
8%

Copper
0.12mg
6%

Vitamin B6
0.12mg
6%

Vitamin B2
0.1mg
6%

Magnesium
21mg
5%

Phosphorus
48mg
5%

Folate
16µg
4%

Calcium
40mg
4%

Vitamin B1
0.06mg
4%

Vitamin B3
0.69mg
3%

Iron
0.45mg
3%

Zinc
0.3mg
2%

Vitamin B5
0.2mg
2%

Vitamin D
0.24µg
2%

covered percent of daily need
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Food Trivia

During the Middle Ages, a lemon slice was served with fish because it was thought the juice would dissolve any bones that were accidentally swallowed.

Food Joke

Chuck Norris doesn't go fishing when he's hungry. He just chooses a lake to be soup.

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