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Servings
6
Servings
6
Ingredients
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Ingredients
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Instructions
  1. Peel and dice the apple and pear. Sauté the apple, pear & rhubarb in coconut oil until they begin to soften.
  2. Add the berries and then the white wine to deglaze.
  3. Add the apple juice, cinnamon stick,and vanilla extract and bring to a simmer and cook for 30 minutes. Remove cinnamon stick.
  4. Pureé the soup with a hand blender. Add apple cider vinegar and honey.
  5. Chill the soup thoroughly.
  6. Garnish with yogurt, mint and toasted coconut.
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