Curried Apple & Zucchini Soup

You know what one of my favorite things about Fall is?

Warm, comfort food.

If our apartment had a fireplace, that might really just put this time of year over the top, but since it doesn’t I’m willing to get cozy with a bowl of soup.

My dad and step-mom make this incredible Fall soup:  Curried Apple & Zucchini Soup.  It’s super healthy.  The recipe says it’s very high in Niacin (for anyone who cares about Niacin).  And it’s delicious.  The recipe suggests serving it as a first course at a dinner party, which I agree would be great, but I like it enough to make it the main course along with some french bread.


2 tbsp margarine or butter
1 large onion; chopped
2 granny smith apples; peeled, cored, chopped
1 or 2 tsp curry powder (i accidentally put in 2 TABLESPOONS – but it still turned out great!  Just more curry flavor)
4 cups chicken stock
1/4 cup uncooked rice
2 cups diced, unpeeled zucchini
1/2 tsp salt
1 cup milk


In saucepan, melt butter, saute onion and apple until soft.  Sprinkle with curry powder; cook stirring for a few seconds.  Pour in chicken stock.  Bring to a boil.  Add rice, zucchini and salt.  Turn heat down to low.  Cover and cook until rice and zucchini are tender, about 30 minutes.  Pour into blender and blend until smooth. (I use the pulse button on the blender just a few times because I like the soup with a bit of texture).  Return to pan and add milk.  Heat through.  Serve hot.  Makes 8 servings (3/4 cup each).

Calories per serving: 79
Grams of fat per serving: 1.9


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