Apple juice, apple cider, and apples add sweet and tart flavor to this rich and homey soup.

INGREDIENTS | SERVES 4

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 russet potatoes, peeled and chopped
• 2 cups apple juice
• 1 cup Vegetable Broth
• ½ teaspoon salt
• ⅛ teaspoon white pepper
• ½ teaspoon dried thyme leaves
• 2 apples, peeled and chopped
• 1 (3-ounce) package dairy-free, vegan cream cheese
• 1 tablespoon cornstarch
• ½ cup apple cider
• 1 tablespoon lemon juice

1. In large soup pot, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 6 minutes. Add potatoes; cook and stir 4 minutes longer.

2. Add apple juice, Broth, salt, pepper, and thyme leaves and bring to a boil. Cover pan, reduce heat to low, and simmer 12–16 minutes, or until potatoes are tender.

3. Puree soup using an immersion blender. Add apples; cook and stir 4 minutes, until tender. Cube cream cheese and add to soup; cook and stir until melted.

4. In small bowl, combine cornstarch, cider, and lemon juice; mix well. Add to soup; cook and stir until soup just comes to a simmer and thickens, about 3–4 minutes. Serve immediately.

Calories: 300.51
Fat: 5.23 grams
Saturated Fat: 0.90 grams
Carbohydrates: 59.41 grams
Sodium: 660.39 mg