Name: Spiced apple and yoghurt soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 medium onion, finely chopped; 1 stalk celery, finely sliced; 1 large crisp apple, peeled and finely chopped (choose a tangy type such as braeburn rather than a sweet one); 30 gram butter; 2 tablespoon mint, finely chopped, plus extra for garnishing; 1 tablespoon curry powder; 2 tablespoon plain flour; 1.25 litre light chicken or vegetable stock; 1 teaspoon salt, or more if stock is unsalted; 1 cup plain unsweetened yoghurt, plus extra to serve; pita bread, toasted, to serve

Ingredients

1 medium onion, finely chopped

1 stalk celery, finely sliced

1 large crisp apple, peeled and finely chopped (choose a tangy type such as braeburn rather than a sweet one)

30 gram butter

2 tablespoon mint, finely chopped, plus extra for garnishing

1 tablespoon curry powder

2 tablespoon plain flour

1.25 litre light chicken or vegetable stock

1 teaspoon salt, or more if stock is unsalted

1 cup plain unsweetened yoghurt, plus extra to serve

pita bread, toasted, to serve

Method

1.Put onion, celery and apple in a large pan with butter. Cover and cook gently for about 15 minutes, or until soft.

2.Add mint, then increase heat to medium and stir in curry powder. Cook for 1 minute, stirring, then remove pan from heat and blend in flour.

3.Pour in the stock and add salt. Return pan to heat, increase it to high and stir soup until boiling. Lower heat, partially cover pan with a lid and simmer soup for 15 minutes. Cool for 5 minutes.

4.Purée soup in batches in a processor or blender, then return to the cleaned pan. Reheat, stirring, then remove from the heat.

5.Swirl in yoghurt. Dish into bowls and garnish with extra mint and yoghurt. Serve with toasted pita breads.