White Cheddar Apple Quinoa Soup
I’ve made this for years. It’s always a hit. It sounds like a lot and can feel intimidating but it’s simple and tasty. This recipe feeds our family with some leftovers, so if you’re making it for 1-2 people, cut this in half.
Ingredients
- 2 sweet onions, chopped
- 4 small apples, chopped
- 1 tblsp avocado oil (or your preferred cooking oil)
- 2-3 cups cooked quinoa
- 4 cups broth (chicken or vegetable)
- 2 cups unsweetened apple juice
- 2 tsp salt
- 1 tsp pepper (I'm a sucker for white pepper in soups)
- 1/2 tsp red pepper flakes (or more for a kick)
- 16 oz white cheddar
- baquette or french loaf
- 1 heaping tblsp dijon mustard
- chopped chives or green onions
Directions
- Add onion and apple to a stock pot and cook for about 8-10 min over medium heat, until apple is soft.
- Add quinoa, broth, apple juice, crushed red pepper, salt and pepper and bring to a simmer. Cover and cook for about 10 minutes.
- Use an immersion blender on the highest speed for about 5 min. If you want it to be fully smooth, you can also use a regular blender. I like the convenience of an immersion blender, though,
- After the soup is blended, add the cheese and mix, allowing it to melt into the soup.
- Spread mustard on bread and top with a small amount of cheese. Broil for a few minutes to your favorite level of crisp.
- Servce with chives/green onions.
Notes
- I used rainbow quinoa for the pictured soup. If you're wanting a more cohesive, all white, creamy look, go with white quinoa.
- If you're not as much of a sweet person, use less apple juice and more broth.
- If freezing, store before adding cheese.
