2 tablespoons unsalted butter
½ medium white onion, peeled and sliced
1 medium fennel bulb, sliced
2 small whole star anise
½ tablespoon curry powder
3 JAZZTM apples peeled and chopped
½ cucumber, peeled, chopped
3 cups vegetable stock
Salt to taste


Melt butter over low heat. Add onion, fennel and star anise, cover and cook over moderate heat for 3-5 minutes, stirring frequently. Add curry powder, apple, and cucumber, and caramelize together for further 5-7 minutes, covering and stirring frequently. Add stock and bring to a boil. Simmer for 10-15 minutes. Blend in blender or food processor until smooth. Pass through fine strainer into clean saucepan. Dispose of waste at bottom of strainer and bring liquid back to a boil. Adjust seasoning. If too thick, add stock or water to thin.

Tip: Purchase vegetable stock to save time, and infuse with star anise, cinnamon sticks, fresh lemon juice and thyme. Leftover stock can be frozen into ice cubes and used as required.

Serving Suggestion: Serve with a dollop of sour cream or plain yogurt for added richness.

Makes 3 cups.