Curried Apple and Zucchini Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Original recipe presented by The Darby Field Inn & Restaurant, I have modified it a bit. That recipe called for 1/2 cup cooked rice, which you can certainly add here if you wish. This soup is full of curry spice, and the added sweetener is optional. I have been using gala apples, granny smith might work nicely as well. Ingredients:
2 medium onions, chopped (9 oz) |
1 lb unpeeled and diced zucchini |
2 medium apples, chopped (9 oz) |
4 cups fat-free chicken broth |
1 -2 tablespoon curry powder |
1 cup skim milk |
2 garlic cloves, minced |
1 teaspoon salt |
1 tablespoon splenda sugar substitute (optional) or 1 tablespoon sugar (optional) |
Directions:
1. Spray a large non-stick pot with cooking spray. Over medium heat, add garlic, onion and apple, sauteing until they start to soften, about 8 minutes.
2. Sprinkle in curry powder and salt and cook, stirring for one minute.
3. Add zucchini and chicken stock. Bring to a boil, reduce heat, cover, and simmer until all vegetables are soft.
4. Remove from heat. With an immersion blender, puree soup until smooth. (Or use a food processor or blender in batches.).
5. Heat the soup again over low, stirring in the milk. Serve hot.
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