apple, red onion, and basil soup


Welcome to the land of enchantment!


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.



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.


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.



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


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


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



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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