1. Apple Chutney Prep

   Prepare ingredients. Squeeze juice from oranges over the apples.

   • 1 , diced White Onion
   • 1 1/2 Tbsp , grated Ginger
   • 4 , peeled, diced Granny Smith Apples
   • 2 , halved, juiced Oranges
2. Apple Chutney Prep Cont.

   In a medium pot, place all ingredients over low heat. Let simmer and reduce for 15 minutes or until thick. Let cool to room temperature.

   • 1 , diced White Onion
   • 1 1/2 Tbsp , grated Ginger
   • 4 , peeled, diced Granny Smith Apples
   • 2 , halved, juiced Oranges
   • 1/2 cup Apple Cider Vinegar
   • 2/3 cup Light Brown Sugar
   • 1/2 tsp Mustard Seeds
   • 1 pinch Crushed Red Peppers
   • 1 tsp Kosher Salt
   • 1/2 cup Raisins
3. Prepare Veggies

   Prepare ingredients.

   • 5 heads , chopped Broccoli
   • 1 , diced Yellow Onion
   • 5 , peeled Garlic Cloves
4. Simmer Soup

   In a medium to large pot, sauté onions & garlic in oil over medium heat for a few minutes. Add broccoli followed by stock. Zest lemons into pot. Simmer for 10 minutes.

   • 2 Tbsp Extra Virgin Olive Oil
   • 8 cups Vegetable Stock
   • 2 , zested Lemons
5. Purée

   Pour soup into a blender, add parsley and season with salt to taste. Blend 2-3 minutes or until smooth. Work in batches if necessary. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Tips on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent burns.

   • 1/2 bunch , stems removed Italian Parsley
   • 1 pinch Kosher Salt
6. Serve

   Ladle soup into bowls and serve with topping. Garnish with parsley, freshly cracked black pepper and olive oil, if desired.

   • 4 sprigs , leaves picked Italian Parsley
   • 1 pinch Black Pepper

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	Amount per serving	Daily value percentage
Calories	660 kcal
Low Fat	13 g	16%
Total Saturated Fat	2.5 g	13%
Unsaturated Fat	10 g
Low Cholesterol	15 mg	5%
Low Sodium	1410 mg	60%
Total Carbohydrate	118 g	43%
Fiber Total Dietary	15 g	54%
Sugars Total	76 g
Protein	24 g	48%
Excellent Source: Vitamin C	362 mg	400%

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	Amount per serving	Daily value percentage
Calcium Ca	283 mg	20%
Iron Fe	5.5 mg	30%
Potassium K	2130 mg	45%
Vitamin E	4 mg	25%
B-Vitamins
Thiamin	0.5 mg	45%
Riboflavin	0.9 mg	70%
Niacin	10.5 mg	60%
Pantothenic Acid	2.5 mg	45%
Vitamin B-6	1.1 mg	70%
Folate (B9)	282 µg	70%

By Innit Culinary Team