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Apple Pie Soup


5 min (for 6 serves)

20 min (for 6 serves)



Apples are nutritious fruits that never go out of season. This recipe is not very common but surely tastes delicious because it is packed with very satisfying flavors.


90 g
  butter, reduced-fat
200 g
  leek, white part only, washed and chopped
2,000 g
  Granny Smith Apple, quartered and cored
30 g
  ginger, ground
2.00 teaspoon (6 g)
  garlic, minced
8.00 cup (2,000 g)
30 g
  cinnamon, ground
30 g
  lemon zest
90 g
  lemon juice
4.00 tablespoon (108 g)
  maple syrup
2 g
  sea salt
2 g
  black pepper, ground
150 g
  walnuts, chopped
150 g
  raisins, for garnish


1. Using A heavy stock pot, melt the butter, and stir-fry the leeks until they are just translucent.

2. Add the apples, cinnamon powder, ground ginger and cloves, and cook, stirring frequently, for 2 minutes until the apples are evenly coated with the melted butter.

3. Pour in the water, and bring the soup to a boil. Reduce heat to low, and cook, uncovered, for 10 minutes or until the apples are soft and starting to fall apart.

4. Remove the pot from heat, and puree the soup until smooth. There will be little pieces of apple skin in the soup; if you don't like that, you just strain them out. 

5. Return the pot to the stove top. Stir in the lemon juice and maple syrup. Season with salt and pepper to taste.

7. Serve the soup warm, garnished with walnuts and raisins, and a bit of lemon zest.

Per Serve
1,152.5 kJ  (275.4 kcal)
3.8 g
Total Fat:
12.2 g
2.6 g
2.3 g
6.3 g
Total Carbs:
35.6 g
-Complex Carbs:
2.4 g
32.6 g
7.2 g
342.2 mL
0.0 g
9.8 mg
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