Creamy Tomato Apple Soup

Ingredients

• 2 tablespoons extra virgin olive oil
• ½ large yellow onion minced
• 2 cloves garlic minced
• 5 large ripe soft tomatoes
• 2 large sweet apples peeled and roughly chopped
• 2 cups vegetable broth
• 2 teaspoon tumeric powder 
• 1 teaspoon dill
• Pinch of salt
• Pinch of Cayenne pepper
• Emmentaler cheese if desired and to taste*

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Instructions

1. Heat olive oil in a large saucepan or soup pot over medium heat. Add minced onion and garlic, and cook for a  few minutes, stirring often until onion is translucent.
2. Add roughly chopped tomatoes and apples. Sprinkle with salt. Cook, stirring often, for 20 minutes, until apples are tender.
3. Pour in 1,5 cups vegetable broth. Bring all to a boil.
4. Remove from the heat. Puree with an immersion blener or transfer to a dlender, and blend until smooth.
5. Return the soup to the saucepan and stir in turmeric, dill and cayenne pepper. Add more salt to taste.
6. Add some of remaining vegetable broth until you get the thickness you want.
7. Pour the soup into bowls and serve.
8. Garnish with grated Emmentaler cheese.*