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40 mins

This soup is my personal health elixir. Anytime I feel the least bit under the weather, I turn to bowls of this gingery liquid, drizzled with creamy maple yogurt.

Makes 10 cups | Active time: 40 minutes | Total time: 1 hour

Gluten Free

Posted by Quirk Books Published See Quirk Books's 32 projects » © 2024 Katie Webster / Quirk Books · Reproduced with permission. · Excerpted from Maple by Katie Webster. Reprinted with permission from Quirk Books.
  • Step 1

    In a large heavy-bottomed soup pot or Dutch oven, heat olive oil over medium-high heat. Add apples, onion, carrots, celery, ginger, thyme, salt, and pepper. Cover and cook, stirring often, for 15 to 17 minutes, until apples have broken down and vegetables are starting to brown.

  • Step 2

    Add broth, increase heat to high, and bring to a boil. Reduce heat to medium-low to maintain a simmer and cook, stirring occasionally, for 15 to 20 minutes, until vegetables are soft. Puree mixture with an immersion blender, or transfer in batches to a blender and puree. Stir in vinegar and syrup.

  • Step 3

    Make the maple yogurt: Whisk together yogurt and syrup. Drizzle on top of soup, sprinkle with additional thyme, and serve.

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