Leek, Apple, and Hazelnut Soup Recipe - Forks Over Knives

Ingredients

• 3 large tart apples, such as Granny Smith
• 2 large leeks (1¼ lb.), white and light green parts only, chopped (4 cups)
• 4 cloves garlic, minced
• 5 cups low-sodium vegetable broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon chopped fresh thyme
• 1 teaspoon finely chopped fresh rosemary
• ¼ teaspoon freshly grated nutmeg
• Sea salt, to taste
• ½ teaspoon freshly ground black pepper
• ¼ cup coarsely chopped and toasted hazelnuts (blanched, if desired)
• Coarsely chopped fresh flat-leaf parsley (optional)
• Fresh chervil (optional)