This recipe happened by accident, as I first attempted to make the “Curried Apple Soup” from Tanya Barnard and Sarah Kramer’s cookbook How It All Vegan. However the soup took on a life of its own and I decided to scrap the recipe and do my own thing, and it sure tasted great. This is a very hearty soup, perfect for gloomy winter days when all you want is a nice comforting-yet very filling soup. I enjoyed a slice of zucchini loaf with this soup, but it would go great with a winter green salad or simply on its own. Eat up!
What You’ll Need:
(Makes 6 servings)
2 medium Spanish onions
2 Macintosh apples
2 tbsp curry powder
2 tbsp soy sauce
2 tsp cayenne pepper
1 tsp black pepper
4 cups veggie stock
1 cup yellow and green beans
1 cup broccoli
½ cup brown rice (if you do not want a stew-like soup that is thick and hearty, add ¼ cup)
Directions:
On medium heart in a soup pot, sauté onions and apples until onions are translucent. Then stir in curry powder, add the soy sauce, cayenne and black pepper. Add your veggie stock and veggies and let simmer for ten minutes or until it comes to a strong boil. Add your brown rice, cover and let simmer on medium heat for half an hour. Add half of the mixture to your food processor and return back to pot, stir it in and serve!
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