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.

   • 6 , diced Red Tomatoes
   • 1 , diced Yellow Onion
   • 5 , peeled Garlic Cloves
4. Simmer Soup

   In a medium to large pot, sauté onions, garlic and tomatoes in oil over medium heat for 5 minutes. Add the red wine, crushed tomatoes, vegetable stock and and basil. Simmer for 15 minutes.

   • 2 Tbsp Extra Virgin Olive Oil
   • 3/4 cup Red Wine
   • 1 can , 28 oz Canned Crushed Red Tomato
   • 3 cups Vegetable Stock
   • 1 bunch , leaves picked Basil Leaves
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 basil, freshly cracked black pepper & olive oil, if desired.

   • 8 Basil Leaves
   • 1 pinch Black Pepper

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	Amount per serving	Daily value percentage
Calories	570 kcal
Low Fat	9 g	12%
Total Saturated Fat	1.5 g	8%
Unsaturated Fat	8 g
Low Cholesterol	5 mg	2%
Low Sodium	1260 mg	50%
Total Carbohydrate	106 g	38%
Good Source: Fiber	12 g	42%
Sugars Total	78 g
Good Source: Protein	12 g	25%
Excellent Source: Vitamin C	92 mg	100%

Load More

	Amount per serving	Daily value percentage
Calcium Ca	223 mg	15%
Good Source: Iron	5.5 mg	30%
Good Source: Potassium	1810 mg	40%
Vitamin E	5 mg	35%
B-Vitamins
Thiamin	0.4 mg	35%
Riboflavin	0.4 mg	30%
Niacin	7 mg	45%
Pantothenic Acid	1.1 mg	25%
Vitamin B-6	0.8 mg	50%
Folate (B9)	112 µg	30%

By Innit Culinary Team