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
- Prepare the food you need to prepare the meal.
- 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.
- Add water, parsley stalks, salt, bay leaf, and bring to a boil. Simmer for about 1 hour over low heat.
- 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.
- Stir frequently and fry the onions over low heat. The onion should be soft and translucent, but not brown.
- Rinse the apples, remove the peel and core. Cut the pulp into medium-sized pieces.
- Add chopped apples, curry, and salt to the saucepan over the onions. While stirring, simmer over medium heat for 7-10 minutes.
- Pour in warm vegetable broth, bring to a boil and cook for 30 minutes. Remove from heat and let cool slightly.
- Remove the zest from the lemon and squeeze the juice.
- 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.
- 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.
- When serving, add mint-lemon yogurt to each serving of puree soup Garnish with whole mint leaves and black pepper if desired.
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