apple, red onion, and basil soup

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Welcome to the land of enchantment!

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prickly pear

Once I ate a wild prickly pear but spent all afternoon spitting out needles. Also, I once won the neighborhood water treading contest, clocking in at over seventeen minutes.

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I’m wasn’t finished with stone fruits or summer squashes, but the backyard apple tree is already bearing fruit. My circadian rhythms are never hitting the downbeat anyway.

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The marriage of these red roots and fruits creates a balancing, simple soup. Detach from your acute troubles with tree-growing fruit and stay grounded with onions.

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Five ingredients come together in a friendly way to create a nourishing, gentle invitation to autumn.

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Clean out the summer bbq’s and sunstroke with this alkalizing, pretty soup,

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and look out at the sky tonight for summer’s benedictive harvest moon.

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Apple, Red Onion, and Basil Soup

2 tbsp extra virgin coconut oil
3 small apples, not too sweet or loud
1 red onion
juice of half a lemon
a few sprigs of basil

Gently heat the coconut oil in a pot over medium heat (not too high). Peel the apples. Slice the red onion and apples and add to the pot. Sautée for about 10 minutes with a pinch of salt. Add enough water to cover the onions and apples about 2-3 times over, depending on how much broth you want. Simmer for about 30 minutes. Stir in lemon juice, and serve with fresh basil. 

This soup is exceptional chilled and blended.

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2 Responses to apple, red onion, and basil soup

  1. mike says:

    yea!!! the swamp of sweetness is back!! Your fans have been waiting!!!

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