Seasonal Vegetable Soup

Sautéed onions are simmered with apple juice and apple sauce, along with potatoes and seasonal vegetables (seasonal variations: carrots, hard squash, cauliflower, peppers, zucchini, etc.).


24 Servings/1-1/2 gal.
2 Tbsp. vegetable oil
2 qt. sweet onions, chopped
2 qt. vegetable or chicken stock
2 qt. Musselman's® Premium Apple Juice
1 qt. peeled and diced potatoes (Russet or Yukon Gold)
1 1/2 qt. diced (or chopped) seasonal vegetable*
1 x 46-oz. container Musselman's® Natural or Premium Apple Sauce
2 tsp. Kosher salt
1 tsp. hot red pepper sauce
1 1/2 cups Greek yogurt or low-fat sour cream
1 cup chopped chives, to garnish


In a large, heavy stock pot, heat oil over medium-high heat; add onions and sauté 5 minutes, stirring often to prevent browning. Add seasonal vegetable and continue to sauté for 5 minutes.
Add in stock, apple juice, potatoes and apple sauce and bring to a boil; reduce heat to a simmer and cook mixture, stirring often, for 45–60 minutes or until vegetables are very tender. Add salt and pepper sauce to taste.
Remove soup from heat and cool slightly before puréeing with an emersion blender (or an emersion stick) until creamy and smooth. Return soup to a simmer and serve 1 cup per serving, drizzle with 1 Tbsp. of yogurt and a sprinkle of 2 tsp. chopped chives.
*Butternut squash, parsnips, rutabaga, turnips, cauliflower, sweet potatoes or leeks can replace the carrots.
Plating Suggestion: Carrot soup variation is shown in a white, flat bowl garnished with fresh herbs and a yogurt drizzle.

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