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- 1 tbsp. coconut oil
- 2 c. cranberries
- 3 c. apple cider
- 1 med. onion, chopped
- 1 stalk of celery, chopped
- 1 med. carrot, chopped
- 2 c. veggie broth
- 1/2 tsp ground cardamom
- 1 bay leaf
- pinch of cayenne
1)Melt oil in a large stock pot. Sauté onion, celery & carrots. Cover pot tightly, reduce heat, and cook gently for 10 minutes, until vegetables release their juices.
2)Add cranberries, broth, cardamom, bay leaf and cayenne. Cover and simmer until vegetables are very soft - about 30 minutes.
3)Pour soup through sieve, discard bay leaf. Press on cooked vegetables and berries, working them with wooden spoon to push as much of their pulp through the strainer as possible.
4)When ready to serve, pour into large saucepan. Add cider and heat through.