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 reserving zucchini peels.

   • 7 , peeled, diced Zucchini
   • 1 , diced Yellow Onion
   • 7 , peeled Garlic Cloves
4. Simmer Soup

   In a medium to large pot, sauté onion, garlic and oregano in oil over medium heat for 5 minutes. Add the zucchini and sauté for 4 minutes. Add the vegetable stock and simmer for 15 minutes or until zucchini is fork tender. Add reserved zucchini peels. Stir to combine.

   • 2 Tbsp Extra Virgin Olive Oil
   • 6 sprigs , leaves and tender stems Oregano
   • 4 1/2 cups Vegetable Stock
5. Purée

   Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note 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 severe burns.

   • 1 pinch Kosher Salt
6. Serve

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

   • 1 sprig , 4 leaves per bowl Oregano
   • 1 pinch Black Pepper

Get The Full Experience

Download Free App

Suggested Meals

Classic Turkey

Burger

Morning Mylkshake

Smoothie

Iced Mrs.

Claus

Garlic

Chicken

Salmon & Cilantro

Lime Cauliflower

	Amount per serving	Daily value percentage
Calories	540 kcal
Low Fat	11 g	13%
Total Saturated Fat	2 g	11%
Unsaturated Fat	9 g
Low Cholesterol	10 mg	3%
Low Sodium	1030 mg	45%
Total Carbohydrate	100 g	36%
Fiber Total Dietary	11 g	38%
Sugars Total	75 g
Protein	14 g	28%
Excellent Source: Vitamin C	110 mg	120%

Load More

	Amount per serving	Daily value percentage
Calcium Ca	218 mg	15%
Iron Fe	4.5 mg	25%
Potassium K	1750 mg	35%
Vitamin E	2.5 mg	15%
B-Vitamins
Thiamin	0.4 mg	30%
Riboflavin	0.7 mg	50%
Niacin	6.5 mg	40%
Pantothenic Acid	1.1 mg	25%
Vitamin B-6	1 mg	60%
Folate (B9)	143 µg	35%

By Innit Culinary Team