Nothing hits the spot quite like a soup made with seasonal fruits and veggies!
1/4 cup unsalted butter
2 small apples, peeled, cored and chopped
2 small leeks, finely sliced
1 carrot, peeled and diced
1 stalk of celery, diced
1/4 cup all-purpose flour
2 1/2 cups chicken broth (homemade is best, but low sodium store bought is also fine)
1 1/2 cups apple cider/juice
1 tsp curry powder
1 tsp ground cumin
Pinch hot pepper flakes
2 cups grated cheddar cheese
1 cup Parmesan
- Melt butter in a large Dutch oven or pot, add apples, leeks, carrots and celery and saute until softened. Add flour and stir in to the vegetables.
- Stir in broth, cider, curry powder, cumin and pepper flakes. Bring to a boil and reduce heat. Simmer until the apples and vegetables are tender.
- Using an immersion blender, or in batches in a food processor or blender, puree the soup. Return to the pot and bring to a simmer. Whisk in the cheeses and stir until melted.
*To prepare leeks, cut off the root end and slice lengthwise in half. Under running water, rinse in between all the layers of the leek to remove any grit. *