Garden Soup Recipe

This soup recipe is great for making the day before and reheats great!  I spiced this up with 1 tsp of curry and 1-2 small hot peppers thinly sliced and 1 tbsp of roasted garlic granules.

Serves 8


  • 1 1/2 cups onions (chopped)
  • 1 cup celery (chopped)
  • 1 large potato ( peeled and chopped)
  • 1 English cucumber (peeled, seeded and chopped)
  • 1 large tart apple (peeled and chopped)
  • 3 cups chicken stock (low sodium)
  • 1/2 cup milk or light cream
  • 1/2 teaspoon curry powder
  • salt and pepper
  • chives


  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.


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