Curried Leek, Fennel & Apple Soup
1. In medium saucepot, toast walnuts over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
2. In same saucepot, heat oil over medium-high heat. Add apple, fennel, leek and onion; cook and stir 5 minutes. Stir in curry powder and ginger; cook 1 minute. Reduce heat to medium; add potato and stock. Heat to a simmer; reduce heat to medium-low and cook 15 minutes or until potato is tender. Stir in milk and ¼ teaspoon salt.
3. Transfer soup to blender; purée until smooth. Makes about 2½ cups.
- 9 g Total Fat
- 1 g Saturated Fat
- 0 mg Cholesterol
- 168 mg Sodium
- 9 g Carbohydrates
- 2 g Fiber
- 3 g Sugars
- 0 g Added Sugars
- 2 g Protein
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Nutritional Information
- 9 g Total Fat
- 1 g Saturated Fat
- 0 mg Cholesterol
- 168 mg Sodium
- 9 g Carbohydrates
- 2 g Fiber
- 3 g Sugars
- 0 g Added Sugars
- 2 g Protein
Directions
1. In medium saucepot, toast walnuts over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
2. In same saucepot, heat oil over medium-high heat. Add apple, fennel, leek and onion; cook and stir 5 minutes. Stir in curry powder and ginger; cook 1 minute. Reduce heat to medium; add potato and stock. Heat to a simmer; reduce heat to medium-low and cook 15 minutes or until potato is tender. Stir in milk and ¼ teaspoon salt.
3. Transfer soup to blender; purée until smooth. Makes about 2½ cups.