Apple Puree Soup with Onions, Curry and Yogurt

by Editorial Staff

A gourmet dish! This puree soup is made with aromatic apples and white onions and curry. An original and spicy combination of products is successfully complemented with mint-lemon yogurt. The dish is served chilled!

Cook: 4 hours

Servings: 4

Ingredients

  • Apples – 730 g
  • White onion – 220 g
  • Lemon – 0.5 pcs.
  • Vegetable oil – 2 tbsp
  • Salt – 0.5 teaspoon
  • Curry – 1 teaspoon

For the vegetable broth:

  • Onions – 70 g
  • Carrots – 80 g
  • Vegetable oil – 1 tbsp
  • Parsley (stems) – 10 g
  • Salt – 0.5 teaspoon
  • Bay leaf – 1 pc.
  • Water – 1 l

For the mint lemon yogurt:

  • Yogurt without additives – 200 g
  • Fresh mint – 10 g
  • Lemon – 0.5 pcs.
  • Salt – 0.25 teaspoon
  • Ground black pepper – 0.25 teaspoon

Directions

  1. Prepare the food you need to prepare the meal.
  2. Heat the oil in the bottom of a small saucepan to cook the vegetable stock. Peel and chop the onions and carrots. Fry until browned well.
  3. Add water, parsley stalks, salt, bay leaf, and bring to a boil. Simmer for about 1 hour over low heat.
  4. Peel the white onion and cut it into small pieces. In a saucepan where the soup will be prepared, heat the vegetable oil and add the chopped onion.
  5. Stir frequently and fry the onions over low heat. The onion should be soft and translucent, but not brown.
  6. Rinse the apples, remove the peel and core. Cut the pulp into medium-sized pieces.
  7. Add chopped apples, curry, and salt to the saucepan over the onions. While stirring, simmer over medium heat for 7-10 minutes.
  8. Pour in warm vegetable broth, bring to a boil and cook for 30 minutes. Remove from heat and let cool slightly.
  9. Remove the zest from the lemon and squeeze the juice.
  10. Add half the lemon zest and juice to the cooked apples. Whisk the contents of the saucepan with a blender into a homogeneous mass and refrigerate for at least two to 2 hours.
  11. Rinse the mint, finely chop the leaves and add to the yogurt together with the remaining lemon zest and juice, as well as salt and black pepper. Stir.
  12. When serving, add mint-lemon yogurt to each serving of puree soup Garnish with whole mint leaves and black pepper if desired.
         Bon appetit!

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