If you want to make your lunch “meatier”, cook it in chicken stock and serve the soup with fried bacon strips.
Ingredients
800 ml vegetable stock
7 medium green apples
2 large leek stalks (white part + 10 cm light green part)
4 garlic cloves
juice of 1 large lemon
zest of 1 large lemon
2 tbsp. olive oil
1 medium bundle of mint
1 tsp. paste or curry powder
salt
freshly ground black pepper
200g thick natural yogurt (6-10% fat) to serve
Step by step recipe
Step 1
Finely chop the leeks and peeled garlic. Peel and core the apples and cut into large cubes. In a large heavy-based saucepan, heat the oil, add the leeks and sauté over a low heat, stirring to reduce the color, for 5-7 minutes.
Step 2.
Add the apples, garlic, curry and salt and cook, stirring, until the apples are soft, 10 mins. Pour in the warm stock, bring to the boil and cook for 20 mins.
Step 3.
Add half the zest and lemon juice, salt and pepper, whisk with a blender until smooth.
Step 4.
Remove the stems from the mint. Chop the leaves very finely along with the remaining zest, mix with the yogurt, season with the remaining lemon juice, pepper and salt to taste. Serve the soup with the mint-lemon yogurt.