Ingredients
For the soup
2 yellow onions, finely chopped
1 tablespoon olive oil
3 or 4 medium-sized sweet potatoes, peeled and diced
2 or 3 pears, peeled, seeded and diced (or 1 can of pears in water, drained)
6 cups vegetable bouillon
3/4 cup plain Greek yogurt
For the cranberry almond crumble
1/3 cup Patience Fruit & Co Dried Cranberries, sweetened with apple juice
1/4 cup almonds
Cooking time 40 minutes Portions 8 servings (as an appetizer)
As the nights get cooler and we get the kids ready to go back to school, it feels good to put a few soups back on the menu. Soup is comfort food, and this recipe makes the most of those luscious autumn pears. You can turn it into a full meal by adding leftover white beans or chicken. The best part is the topping – dried cranberries and almonds.
Ingredients
For the soup
2 yellow onions, finely chopped
1 tablespoon olive oil
3 or 4 medium-sized sweet potatoes, peeled and diced
2 or 3 pears, peeled, seeded and diced (or 1 can of pears in water, drained)
6 cups vegetable bouillon
3/4 cup plain Greek yogurt
For the cranberry almond crumble
1/3 cup Patience Fruit & Co Dried Cranberries, sweetened with apple juice
1/4 cup almonds
Print ShareSteps
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For the soup
Sauté onions in a large pan until translucent. Add sweet potatoes and pears. Continue to sauté for 3 or 4 minutes longer. -
Add vegetable bouillon. Bring to a boil and simmer for 20 to 25 minutes or until sweet potatoes are cooked through. Set aside.
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Process mixture in blender bowl until smooth.
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For the cranberry almond crumble
Brown almonds in a dry non-stick pan for about 3 minutes. Let cool and chop (not too fine). Add cranberries and mix well -
To serve
Serve soup in a bowl with a spoonful of yogurt and the crumble on top.
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In this recipe
Dried Sliced Cranberries, sweetened with apple juice
Our cranberries are distinctly juicy, soft, and flavorful. We grow them larger and healthier, and then soak them in apple juice before gently drying them.
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