Fall Harvest Soup

Thursday, September 15, 2011

Apples, pears, sweet potatoes and zucchini make up this delicious fall harvest soup. Experiment with other ingredients such as carrots, acorn squash or any other kind of squash.

Cook Time: 30 minutes

Total Time: 30 minutes


  • 2 tsp olive oil
  • 1 stalk celery, finely chopped
  • 1 medium onion, finely chopped
  • 1 tbsp curry powder
  • 1/2 pound carrots, sliced
  • 1/2 pound zucchini sliced
  • 1/2 pound sweet potatoes, chopped
  • 1 medium Bartlett pear, peeled, cored and chopped
  • 1 small Granny Smith, peeled, cored and chopped
  • 3 1/2 cups fat-free, low-sodium chicken broth
  • 1/2 cup fresh parsley


Heat oil on medium in a large heavy-bottomed pot or Dutch oven. Saute celery and onions until softened. Sprinkle curry powder over them. Add vegetables, fruit and parsley. Pour in broth. Bring to a boil, then cover and simmer for 20 minutes. Working in batches, transfer soup to a blender and blend until smooth.

Serves 8

Per 1 cup serving: Calories 103, Calories from Fat 13, Total Fat 1.5g (sat 0.2g), Cholesterol 0mg, Sodium 48mg, Carbohydrate 20.4g, Fiber 3.7g, Protein 2g

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