This slow cooker soup recipe is a blend of some of my favorite ingredients, apple, lemon zest and curry, topped with a generous serve of plain or lemon yogurt - it's a great way to celebrate a day of apple picking.
When making soup, I do like to cook the onions in a bit of butter first, before adding to the slow cooker. For me it makes a difference in the finished flavor of the soup, but I tend to opt not to do it most other times.
However, if you DO prefer to brown your onions in most recipes, then this slow cooker may be of interest, from a 'one less dirty pan' to wash perspective. The West Bend Oblong Slow Cooker
has a non-stick coating in its stainless steel liner, so it goes directly from browning the onions on the stove top, to the slow cooker base to cook, and if necessary it can go into the fridge and from there to the oven to reheat! Versatile and practical - and it comes with a carry bag - perfect for when you want to take a hot meal out. Click the link above or the picture to learn more! Curried Apple Soup | Slow Cooker Soup Recipe
Serves 6
cook on low for 6 to 8 hours.
2 Tbsp butter
1 onion finely chopped
2-3 tsp curry powder
2 Tbsp all purpose flour
5 cups (preferably homemade) chicken stock
zest of one lemon
1-½ lb / 700g cooking apples, peeled, cored, chopped
freshly ground salt and pepper
2/3 c plain yogurt, or sour cream
- Heat the butter and cook the onion until transparent.
- Stir in the curry powder and flour, gradually the stock, stirring vigorously to make smooth, lump-free consistency. Once that's under control, add the remaining ingredients, taste and adjust seasonings.
- Cover and cook on low for 6 to 8 hours.
- Puree the soup and reheat.
- Serve by swirling the yogurt or sour cream through the soup, with a grainy bread roll on the side. Enjoy!
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More great, tasty, easy slow cooker recipes and slow cooker reviews are on my website - enjoy!
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