Deliciously thick and easy, this soup has a seductive blend of
sweet, cool spiciness.
Use Granny Smith, Braeburn or other good eating apples for a fresh, clean and appetising flavour.
1 small onion, finely chopped, using the small bowl fitted with
its chopping blade.
6 apples, peeled and cored
the juice of 1 lemon
2 level tsp medium to light strength curry powder
900ml vegetable stock, made from a powder
140ml whipping or single cream, plus extra for decoration
6 sprigs mint
Using the large bowl fitted with its chopping blade chop the apples with the lemon juice.
Melt the butter in a large pan and cook the curry powder slowly for a few minutes.
Add the stock and the apple mixture and bring to the boil. Simmer gently for 30 minutes, add salt to taste.
Roughly rinse out the large bowl and chopping blade.
Take the soup off the heat and when cooled a little, pour into the bowl and whiz until thick and smooth. Rub through a sieve and stirin most of the cream.
Serve garnished with the mint and a swirl of extra cream.
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