Zucchini and Apple Soup
- serves 4
Try a Pink Lady apple or a Braeburn apple for this soup.
1 Tbsp vegetable oil (15 ml)
1 to 2 tbsp butter (15 ml to 30 ml)
1 leek, white part only, chopped (about 1 cup)
1 Tbsp chopped ginger (15 ml)
2 tsp curry powder, or to taste (10 ml)
3 zucchini, roughly chopped (about 4 cups)
1 apple, peeled, cored, roughly chopped
1 Tbsp apple butter (15 ml)
1 bay leaf
3 ½ cup chicken stock (900 ml)
2 medium Yukon gold potatoes, diced (about 1 ½ cups)
coarse salt and freshly cracked black pepper, to taste
¼ cup whipping cream (60 ml)
1. In a large pot over medium high heat, sauté leeks in oil and butter until they start to soften, about 3 to 5 minutes. Add ginger and curry powder and sauté another 1 minute. Add apple, zucchini and cook for another 3 minutes or until they start to soften. Add apple butter. Season the mixture with salt and pepper. Increase temperature to high and add potatoes, bay leaf and chicken stock. Bring to a boil. Reduce heat to low. Simmer soup until the potatoes are tender, about 15 to 20 minutes (depending on how big the potatoes are chopped). Remove bay leaf.
2. Puree mixture with a hand blender until smooth. (Alternatively, carefully transfer to a food processor or blender and puree until smooth and transfer back to the pot). Add cream if desired and gently reheat over medium heat, about 3 minutes. Serves 4 to 6.