Monday, November 15, 2010

Curried Apple Zucchini Soup




This recipe for Curried Apple Zucchini Soup is an absolute winner, and judging by the number of times I've made it for others and they have insisted on having the recipe, I can safely assume it's among their favourites too. The ambrosial combination of sautéed onions, apples and zucchini with the bold aromatic backdrop of curry, makes this soup so wonderfully fragrant and enticing, it's hard to believe it's good for you too! No cream is used, just a little milk. And very cleverly, rice is used as a thickening agent which transforms the soup, once it's puréed, to a silky smooth and velvety consistency — you'll be convinced there are other caloric influences at play. The soup freezes beautifully so I often double the quantities so I have it on hand for those lazy nights when a bowl of soup and a sandwich sounds like the perfect meal.


Curried Apple Zucchini Soup
Serves 6-8


2 tbsp butter
1 large onion, peeled and chopped
1 red apple, peeled, cored and chopped
2 tsp curry powder
4 cups chicken stock
1/4 cup rice, uncooked
2 cups zucchini, unpeeled and diced
1/2 tsp salt
1 cup milk


In a saucepan, melt the butter and sauté the onion and apple until soft, about 10 minutes. Sprinkle with curry powder and cook, stirring for a few seconds to meld the flavours. Pour in the chicken stock and bring to a boil. Then add the rice, chopped zucchini and salt. Reduce the heat to medium-low then cover and cook until rice and zucchini are tender, about 30 minutes. Let the soup cool slightly, then using a hand blender or food processor, blend until smooth. Return the soup to the pan and add milk. Heat through again and serve hot. Garnish with a swirl of cream if you like an extra flourish. This is such a yummy soup!