Apple curry soup

For 4 people
  • 1 Onion (approx. 80 g)
  • 1 leek (leek; approx. 200 g)
  • 7 Apples (approx. 200 g each)
  • 1 TL lemon juice
  • 4 EL Oil
  • salt
  • Pepper
  • Sugar
  • 2-3 EL Curry powder
  • 200 ml apple juice
  • 600 ml Chicken or vegetable broth
  • grated nutmeg
  • 200 g whipped cream
  • 4 EL Whole milk yoghurt
45 minutes
light
1.
Peel and dice the onion. Clean and wash the leek. Thinly cut the white of the leekCut rings. Wash, quarter and core the apples. Cut 2 quarters into small cubes, drizzle with lemon juice and set aside.
2.
Cut the rest into large pieces. Heat 3 tablespoons of oil in a saucepan. Sauté the onion, leek rings and apples in it. Season with salt, pepper and sugar. Dust with curry and sweat for about 1 minute. Deglaze with apple juice and broth, bring to the boil and simmer for about 20 minutes.
3.
In the meantime, cut the leek green into fine strips. Heat 1 tablespoon of oil in a pan. Sauté leek strips and apple cubes for 1-2 minutes until translucent. Puree the soup, season with salt, pepper, sugar, nutmeg and cream.
4.
Strain the soup through a sieve into another pot and bring to the boil again. Arrange the soup in bowls, add 1 tablespoon of yoghurt to each. Sprinkle with apple cubes and leek strips, dust with curry.
1 person approx.:
  • 490 kcal
  • 2050 kJ
  • 4 g protein
  • 29 g fat
  • 48 g carbohydrates

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