Garden Soup

  • Prep Time: 30 mins
  • Total Time: 1 hrs 15 mins
  • Servings: 8
  • About This Recipe

    “I made this soup as a second course for a thanksgiving dinner. You may make it the day before, cover and refrigerate, then just heat before serving.I find this soup a bit mild so when I make it I use 1 tsp curry, 2 small hot peppers finely chopped and 1 tbsp of roasted garlic granules. I omit the cream all together Be sure to puree the soup well soit has a really smooth texture”

    Ingredients

  • 1 1/2 cupschopped onions
  • 1cupchopped celery
  • 1largepotato, peeled and chopped
  • 1English cucumber, peeled, seeded and chopped
  • 1largetart apple, peeled and chopped
  • 3cupschicken stock
  • 1/2 cup milk or 1/2 cuplight cream
  • 1/2 teaspooncurry powder
  • salt and pepper
  • chives
  • Directions

  • In a large saucepan combine onion, celery, potatoe, cucumber, apple and chicken stock;
  • Bring to a boil Reduce heat cover and simmer for 30 minutes or until veggies have softened.
  • In batches, puree in blender or food processor
  • Return mixture to the saucepan
  • Stir in milk (cream), curry powder, salt & pepper to taste
  • Heat until very hot; taste and adjust seasoning.
  • Reviews

  • “I made this last night using veg stock (for my vegetarian daughter) and we all loved it.I’ve never had cukes in soup like this.Thanks for posting.Di ;-)”

  • “Excellent recipe!I didn’t have any hot peppers, wish I had tho, what a treat!I added 1tsp crushed garlic, 1tsp salt & 1/2tsp pepper and FAT FREE half & half.I also dlbd the recipe as we are a family of 5.Perfect serving size considering the hubby refilled 4Xs!I’d recommend sourdough rolls or Chicken in a Biskit Crackers w/this recipe.Good Eats!Thank you for posting.”

  • “This is a great soup. I made it for a meatless meal at church and everyone raved on it. Thanks for a great soup!”

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