Zucchini and apple soup

Winter cooking isn't complete without a delicious soup. Zucchinis are a good source of magnesium, beta carotene and vitamin C while apples are good for digestion and are an excellent source of quercetin, a natural anti-inflammatory.

Ingredients

2 tbsp butter
1 large onion, chopped
1 apple, peeled, cored and chopped
1 to 2 tsp curry powder (depending on taste)
4 cups chicken stock (can use vegie stock)
1/4 cup uncooked rice
2 cups diced unpeeled zucchini
1/2 tsp salt
1 cup milk

Method

Melt the butter in a saucepan and sauté the onion and apple until just soft. Add the curry powder and stir for a few seconds. Pour in the chicken stock and bring to a boil. Then, add the uncooked rice, zucchini and salt, cover and simmer until rice and zucchini are tender. This takes about 30 minutes.

Pour the mixture into a blender and blend until smooth then return to the saucepan and add the milk. Heat up again, but don’t let the mixture boil.

Serve this soup hot with lovely crusty bread.