Windfalls, September Harvest and Comforting Soups:
Curried Leek and Apple Soup Recipe
There is no doubt that the dieter’s friend is a bowl of soup, and I have managed to complete many a “fast day” with a bowl of comforting soup as one of my meals for the day. Plus, you usually manage to get at least two of your “five a day” with a serving of soup, so it’s a healthy and low-calorie way of filling up. I have lots of low-calorie soups posted on Lavender and Lovage; some of them are suitable for all seasons and can be served chilled, however, as autumn approaches and the cooler (and darker) nights draw in, it’s a hot bowl of soup that I have been craving lately. I am also really enjoying my spicy soups, and last week I made a big batch of Smoky Mexican Bean Soup, which really hit the spot for TWO low-calorie fast days (where I only consume 500 calories a day) and was also enjoyed by my husband. Another soup that I have earmarked for autumn, is my recipe for Curried Carrot Soup, which is a VERY low 85 calories a bowl!
The last few days have brought high winds and rain, and with the inclement weather came the windfalls; there are two apple trees in my garden, as well as a quince tree and two pear trees. (I have other fruit trees too, but it’s the orchard trees that are in season right now) So, one misty morning, I took a bucket outside and collected all of the windfall apples, quinces and pears……and, there were quite a lot of them to collect. I will be sharing lots of recipes for these orchard fruits over the next month or so, there will be recipes for chutney, jam, pickles, pies, tarts and casseroles, but it’s a delightful recipe for apples that I want to share today, in a soup – Curried Leek and Apple Soup.
This soup recipe was adapted very slightly from one of my old Weight Watchers cookbooks, and is a firm favourite in our household – it’s easy to make, is spicy in a fragrant way rather than a mouth burning way, uses local seasonal ingredients and is low-calorie for a healthy and yet hearty family supper or luncheon dish. The recipe makes enough soup for four people, and if you are dieting alone, the remaining soup can be frozen in portions, or it will keep in the fridge for up to 3 days. I used my windfall apples in the recipe, as well as some lovely leeks from a local market garden and a home-grown spud from a friend and neighbour, it could not have been more local than that!
As all of my ingredients are so local, as well as organic too as it happens, I am entering this recipe into a lovely new blog challenge, Shop Local, which is being hosted by the lovely Elizabeth at Elizabeth’s Kitchen Diary. I will be a regular with this challenge, as I believe totally in the benefits and ethos of shopping local, and it’s a fabulous new challenge that I am happy to support. As the soup also has fresh chives in the recipe, I am also adding it to my own Cooking with Herbs Challenge for September. I hope you enjoy this soup if you make it, it’s a fabulous way to use windfall apples as well as some seasonal veg such as leeks and potatoes……..plus, it’s low-calorie, so if you aren’t on a diet, you can have a slice of apple tart for dessert too, if you like, or a large chunk of crusty bread! That’s all for today, do pop back later when I have TWO new giveaways, some NEW recipes for seasonal produce as well as a new 5:2 diet recipe for a tasty casserole. See you later, Karen
Link to other Lavender and Lovage Soup Recipes:
This time last year:
This time in 2011: