Soup crammed with veggies… and an apple!
A colleague was watching me eat my delicious cream of mushroom soup recently and was saying how much she loved cream-based soups. I do too, especially cream of mushroom, but realized at that moment that most of the soups I make tend to be from pureed vegetables. Even my favourite broccoli soup seems creamy, but actually doesn’t have any cream in it!
Fact is, cream-based soup aren’t that healthy unfortunately. But homemade vegetable soups definitely can be! I watch how much sodium I use (if I used chicken stock, I don’t add more salt) and then you really can’t go wrong. Adding a potato can really help make a soup seem creamy without the extra calories.
I don’t always puree my soups, though. Sometimes I puree half (like with my sunshine soup), or none of it!
When people ask me what my specialty is, I typically say soups or quinoa salads. Honestly, I don’t really have one, but soup is something I rarely use a recipe for. Just go with it – soup is hard to mess up!
If you’re looking for tandoori powder, I get mine at Bulk Barn. I also used it in my Tandoori Salmon Cakes. Yum!
Chop the onion and mince the garlic cloves. Place them into a medium-sized pot and cook with some olive oil until the onions soften. While you’re waiting, peel and chop the carrots into 1/2″ pieces. Add them to the pot along with the cider vinegar and a bit of salt & pepper. Reduce to medium heat, stir, and let cook for 5 minutes. During this time, Chop your zucchini and apple and add them to the pot. Let cook for another 5 minutes. Next, place all remaining ingredients in the pot, stir, and let the soup come to a boil. Cover, turn heat down to low, and let the soup simmer for 15 minutes. Let cool. Using a blender or food processor, blend until smooth. Place the blended soup back into the pot, along with 3 cups of water. Heat until the soup is simmering again. Add salt & pepper to taste. If the soup is still too thick, add an additional cup of water or stock.
Adapted from a Canadian Living reader recipe