Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

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 so it has a really smooth texture

Ingredients Nutrition

Directions

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

5 5

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 ;-)

5 5

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.

5 5

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