Express Recipes: How to make Chilled Curried Apple & Mint Soup

Chilled Curried Apple & Mint Soup recipe (Source: Nita Mehta)

Summer season is fast approaching. This soup recipe will help you beat the heat and also keep you refreshed. Alternatively, you can have it hot, by serving it with a swirl of cream instead of yogurt.

Serves 4

2 tbsp butter, 1 onion – roughly chopped, 1 tbsp curry powder (MDH)
4 cups vegetable stock, given below
2 apples – peeled, seeded and roughly chopped
11/2 tbsp mango chutney, 3 tbsp lemon juice, or to taste
1/4 cup finely chopped fresh mint
11/2 tsp salt and 3/4 tsp black pepper, or to taste, 100 gm (1/2 cup) plain yogurt
6 cups water, 1 tsp pepper corns (saboot kali mirch), 2 bay leaves
1 carrot – roughly chopped, 11/2 cups roughly chopped cabbage, 1 onion – chopped

* For the stock, boil all ingredients of the stock together. Cover and simmer for 10 minutes to get about 4 cups of stock. Strain and discard vegetables and spices.

* Melt the butter in a large saucepan, add the onion and cook gently, stirring occasionally, for a few minutes until soft but not coloured. Add the curry powder
& cook, stirring constantly, for 1-2 minutes. Add 4 cups stock. If stock is less add enough water to make upto 4 cups. Add chopped apples & bring to a boil, stirring.

* Cover and simmer for 15 minutes or until the apples are tender.

* Puree apples with mango chutney and lemon juice in a mixer until very smooth.

* Add chopped mint, salt and pepper to taste. Serve hot with a swirl of cream. If you like it cold, cover and chill in the refrigerator for at least 3 hours. Whisk in the yogurt, then taste for seasoning. If the soup is too thick, add a little milk.