This Recipe Serves 4.

• 3 Tablespoons butter or margarine.
• 1 medium onion, chopped.
• 5-6 medium apples, peeled and chopped.
• 2 Tablespoons lemon juice.
• 2-3 Tablespoons (good quality) curry powder, to taste.
• 2 Tablespoons fresh parsley, finely chopped.
• 1 Teaspoon crushed dried thyme leaves.
• 1/4 -1/2 Teaspoon freshly-ground black pepper.
• 1 Teaspoon Mixed Herb Seasoning.
• 5 Cups vegetable soup stock.
• 1 Tablespoon cornstarch mixed with 4 Tablespoons cold water.
• ½ Cup milk or soy milk.
• Garnishes: parsley, lemon slices, sour cream or plain yogurt (or vegan-type).

1. In a large soup pot, melt butter over medium heat. Add onions and sauté for 1 minute. Add apples and sauté for 2 additional minutes. Stir in lemon juice and curry powder, coating the apples and onions thoroughly.
2. Cover, reduce heat to low and steam for 5 minutes.
3. Add all remaining ingredients EXCEPT the cornstarch and water, milk or soy milk. Bring to a boil, cover and again reduce heat to low. Simmer for 30 minutes, stirring occasionally.
4. Stir in cornstarch and water, bring to a boil for 2 minutes, stirring until thickened. Remove from heat. Stir in milk or soy milk.
5. Puree to desired consistency in a food processor (leave some chunks for texture). .
6. Adjust taste with seasonings.
7. Serve immediately with garnish(s) of choice.

Recipe from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way by Geraldine Hartman. Used with permission. All rights reserved.

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