Curried Apple Zucchini Soup
This soup is wonderful in the summer when zucchini are fresh from the garden, but it is also a great soup to warm up with on snowy or rainy days… plus, it reminds me of summer! Today is dark and rainy and I’ll be making this for dinner tonight!
CURRIED APPLE ZUCCHINI SOUP
• 2 tbsp extra virgin olive oil
• 2 medium sized apples (peeled and chopped)
• 1 large onion, chopped
• 2 tsp curry powder or 2tbsp curry paste (or to taste)
• 4 cups chicken (or vegetable) stock
• 1 cup water
• ¼ cup brown rice
• 3 cups chopped zucchini
• salt and pepper to taste
• dollop plain yogurt (for garnish)
• chopped cilantro (for garnish)
In a soup pot, sauté the apples and onion in the oil for 5 minutes on medium heat. The onions should become translucent. Add Curry and let cook for another 2-5 minutes, stirring often. Add chicken stock and bring to a boil. Add rice, s&p. Reduce heat and simmer for 20 minutes with the lid off. Add zucchini and continue to cook until zucchini becomes quite soft. Puree using blender, food processor or hand mixer (my preference is hand mixer), add extra water to thin if needed. Be careful, it’s HOT!
Add dollop (spoon full) of plain yogurt and sprinkling of fresh cilantro before serving.