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
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.
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.
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.
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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