A flavourful, colourful and tangy soup. Great for using up some of the fall apple harvest. Serve with fresh bread, scones or chapattis for a complete and satisfying meal.

Makes 4 generous servings.

3 T. butter or non-whipped margarine

1 medium sweet onion, chopped

6 medium apples, peeled and chopped (Macintosh and Gala varieties work well)

2 T. lemon juice

2-3 T. (good quality) curry powder, to taste

2 T. fresh parsley, finely chopped

1 teas. crushed dried thyme leaves

1/4 -1/2 teas. freshly-ground black pepper

1-2 teas. Mrs. Dash Original Blend OR Spike Seasoning Blend (to taste)

1/2-1 teas. sea salt (opt.)

4 C. vegetable soup stock

1 T. cornstarch mixed with 4T. cold water

½ C. milk, soy milk or buttermilk

Optional garnishes: parsley, lemon slices, sour cream or plain yogurt (regular or vegan-type)

In a large soup pot, melt butter over medium heat. Add onions and sauté for 1 minute. Add apples and sauté for 2 additional minutes. Stir in lemon juice and curry powder, coating the apples and onions thoroughly. Cover, reduce heat to low and steam for 5 minutes to release flavours.

Add all remaining ingredients EXCEPT the cornstarch and water, milk/soy milk.

Bring to a boil, cover and again reduce heat to low. Simmer for 30 minutes, stirring occasionally. Stir in cornstarch and water mixture, bring to a boil for 2 minutes, stirring until thickened. Remove from heat. Stir in milk or soy milk. Puree to desired consistency in a food processor (leave some chunks for texture). Adjust seasonings. Serve immediately with garnish(s) of choice.

Adapted from the original recipe in: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way by Geraldine Hartman. All rights reserved.

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