The first time I put an apple in a soup, I was like, "This is awesome!" Ever since that day, I’ve been throwing fruit into everything. Well, not everything, but it’s always interesting to find the balance between sweet and savoury using some of your favourite fruit. Since we’re still, thankfully, a few months away from hearty soup weather, this bisque is light, spicy, and smooth. Perfect for a summer night that’s a bit overcast. Who says soup can’t be fruity?

Total cook time: 35 min

Serves 4

What you’ll need…

1 yellow onion (chopped)

1 garlic clove

1 gala apple (peeled, 1” cubed)

1 red potato (peeled, 1” cubed)

2/3 cup cherries (pitted, halved)

3 cups chicken stock (or vegetable stock to stay vegan)

1 TBSP freshly grated ginger

1 TBSP lime juice

1 TBSP sriracha

2 TSP chili powder

salt and pepper

olive oil

radish and cucumber (thinly sliced, for garnish, optional)

Directions:

1. Start off by cooking the onion and garlic with a drizzle of olive oil in a medium-sized pot until softened, about 5 minutes. Next, add the chopped apple, potato, and cherries to the pot and let cook for another 5 minutes, stirring occasionally.

2. Pour the stock into the pot and stir in the ginger, lime juice, sriracha, and chili powder. When the mixture comes to a boil, reduce to low heat and let simmer on stove for 20 minutes. Season to taste with salt and pepper

3. Remove pot from heat to let cool slightly. Next, puree soup until smooth using a food processor or blender. Return to pot and keep warm until ready to serve.

4. Top with some thinly sliced radish and cucumber to chill out the spicy soup!

  Dan Clapson is a food writer and culinary instructor based out of Calgary. He is constantly creating new recipes and striving to expand his culinary horizons. He thinks yam fries are overrated.