Harvest Soup

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Harvest Soup

 

3 cups vegetable stock

1 tart apple, cored, roughly chopped

1 potato, chopped

1 large onion, chopped

1 cucumber, peeled, seeded, chopped

2 carrots, peeled, chopped

1 leek, washed, sliced

1 red pepper, seeded, chopped

1/2 squash, acorn or small butternut, peeled, seeded, chopped

salt to taste

freshly ground black pepper to taste

1/4 teaspoon curry powder to 1/2 tsp.

1/2 cup cream

minced cilantro or parsley for garnish

 

Bring the stock to a boil in a large soup pot, then add all the chopped

vegetables. Return to a boil, add salt and pepper to taste, then reduce heat and

simmer until tender -- about 25 minutes.

Puree, solids first, then return to pot, bring to a simmer, and season with

curry. Stir in cream.

When ready to serve, ladle into bowls and sprinkle the minced herbs on top.

Makes 4 servings.