This colorful soup is both easy to cook and delicious.For a meaty lunch, use chicken broth and serve with fried strips of bacon.
3 cups vegetable broth
7 medium apples
2 large stalks of leeks
4 cloves of garlic
1 large lemon (juice and zest)
2 tbsp olive oil
1 medium bunch of mint
1 tsp curry paste or powder
Salt to taste
Pepper to taste
1 cup thick natural yoghurt for serving
1.Chop leek and peeled garlic thinly.
2.Peel and core apples. Cut into large cubes.
3.In a large saucepan with a thick bottom, heat oil. Fry leeks over low heat, stirring occasionally, 5-7 minutes.
4.Add apples, garlic, curry and salt. Cook until apples are tender, stirring occasionally, for 10 minutes. Pour in warm broth. Bring to a boil and cook for 20 minutes.
5.Add 1/2 zest and lemon juice, salt and pepper. Blend until smooth.
6.Remove stems from mint. Chop leaves and the remaining zest. Combine with yogurt. Season with the remaining lemon juice, pepper and salt to taste. Serve soup with mint-lemon yogurt.