Although the calendar says it’s still August, Mother Nature seems to have fall on her mind. It’s a dreary, grey drizzly day – a perfect day for writing and getting caught up in my office.
It’s also a perfect day to start a big pot of homemade soup.
One of the things I like best about this time of year is how easy it is to create a variety of unique flavors with whatever fresh fruits and vegetables are on hand. For this sweet and savory soup, fresh veggies and fruits combine to create a rich flavor combination enhanced with a touch of sweet from the swirl of maple syrup.
I think you’ll agree, this dish is as pretty as it is delicious!
Blended Fall Harvest Fruit and Vegetable Soup
2 t. olive oil
1 stalk celery, finely chopped
1 med onion, diced
1 T. curry powder
1/2 lb carrots, scrubbed and diced
1/2 lb zucchini, washed, peeled, sliced lengthwise, seeded and diced
1/2 lb sweet potatoes, peeled and diced
1 med Bartlett pear, cored and coarse chopped
1 Small Granny Smith, cored and coarse chopped
3 1/2 cups chicken or vegetable broth
salt and pepper, to taste
creme fraiche, sour cream or Greek yogurt
1/2 cup fresh chives, finely chopped or fresh parsley leaves
drizzle real maple syrup
In a large soup pot or Dutch oven, heat the oil over medium heat. Add the celery to the pot and cook until just starts to soften.
Add the onion to the pot and continue to cook until both the celery and onion have become transparent.Then, add the curry powder and stir to combine.
Add the vegetables, fruit, and parsley, stir to combine, then pour in the broth.
Bring the soup to a boil, then immediately turn heat down to low, cover the pot, and allow soup to simmer for 30 minutes, stirring occasionally and watching so it doesn’t boil.
Allow soup to cool slightly, then transfer in small batches to blender and blend until desired texture is reached.
TIP: Do NOT fill blender too full with hot mixture – it can expand and explode while blending if you don’t hold the top on tightly. Been there, done that.
Pour back into soup pot and reheat over low heat. The goal is to heat through, without boiling.
There are lots of ways to serve this versatile soup. Try a dollop of creme fraiche, sour cream, or yogurt with a drizzle of real maple syrup. For a pop of color, add finely chopped chives, whole parsley leaves or your favorite herb.