Mary Berry Chilled Curried Apple And Mint Soup

I’ll be honest—I wasn’t sure about this one when I first saw it. Cold soup? With apples and curry? But curiosity won. And now? I crave it every time the temperature creeps above 20°C.

The first time I made it, I didn’t chill it long enough—just popped it in the fridge for an hour and served it. It tasted alright but felt confused: lukewarm with too much curry and not enough brightness.

But the second time, after a full chill and with a better balance of mint and lemon, it absolutely sang. It’s light and refreshing with just enough spice, and the yogurt at the end pulls it all together. Perfect as a posh starter or a lunch on a sweaty day when the oven is banned.

WHY THIS ONE WORKS SO WELL

• Curry + apple is surprisingly perfect – The sweet and tart apples mellow the spice and give the soup body without needing cream.
• Fresh mint lifts the whole thing – Without it, it’s fine. With it, it’s magic.
• It’s make-ahead friendly – In fact, it’s better when made ahead and chilled properly.

INGREDIENTS + WHY THEY MATTER

• Cooking apples (750g) – Bramley or Granny Smiths are best. You want them tart, not too sweet.
• Mild curry powder (1 tbsp) – Adds warmth, not heat. Don’t go heavy—it’s a background note.
• Mango chutney (2 tbsp) – This was the surprise MVP. Adds depth and a touch of sweetness.
• Mint (7–8 sprigs) – Use the freshest leaves you can. The chopped mint gets stirred in for a fresh, herby finish.
• Yogurt (100g) – Adds creaminess and a tangy edge once the soup is chilled.
• Lemon juice – Brightens everything and balances the sweetness from the apples and chutney.
• Vegetable stock (900ml) – The base. Light and savoury.

MAKING IT YOURS (WITHOUT RUINING IT)

• No yogurt? Use crème fraîche or coconut yogurt for a vegan version.
• Want it hotter? Use medium curry powder or a pinch of cayenne—but be careful, too much kills the chill effect.
• Make it even fancier? Add a swirl of mint oil or a sprinkle of toasted seeds on top.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Soup tasted dull	Didn’t chill long enough	Chill for at least 3 hours—flavours settle
Too thick when cold	Didn’t adjust before serving	Add a splash of milk or water as needed
Curry overwhelmed the apple	Used too strong curry powder	Stick with mild curry and taste as you go

HOW TO MAKE MARY BERRY’S CHILLED CURRIED APPLE AND MINT SOUP

SAUTÉ THE ONION
Melt 30g butter in a large saucepan. Add 1 chopped onion and cook gently for 4–5 minutes, until soft but not browned. Stir in 1 tbsp mild curry powder and cook for another minute.

ADD APPLES + STOCK
Add 750g peeled and chopped cooking apples and 900ml vegetable stock. Bring to a boil, then cover and simmer for 15 minutes until the apples are tender.

BLEND UNTIL SMOOTH
Cool slightly, then blend the apple mixture with 2 tbsp mango chutney and the juice of ½ lemon until smooth.

ADD MINT + CHILL
Strip the leaves from 7–8 sprigs of mint. Finely chop the leaves and stir into the puréed soup. Season with salt and pepper. Chill in the fridge for at least 3 hours.

FINISH + SERVE
Just before serving, whisk in 100g plain yogurt. If it’s too thick, add a splash of milk. Garnish with reserved mint sprigs.

TIPS FROM MY KITCHEN

• I always make this the day before—it tastes even better overnight.
• Add the yogurt after chilling—it keeps the texture smooth and fresh.
• If using a blender, make sure the soup is cool enough before blending to avoid pressure build-up.

STORAGE + SERVING

• Fridge: Keeps up to 3 days in a sealed container.
• Freezer: Freeze without yogurt; stir that in after thawing. Keeps up to 3 months.
• Reheat: If you must serve it warm, heat gently—do not boil or it’ll split.
• Serve with: A crusty baguette, seeded crackers, or a dollop of herbed yogurt on top.

FREQUENTLY ASKED QUESTIONS

Q: Can I serve this soup warm?
A: Yes, but it’s meant to be chilled. If serving warm, reheat very gently and add yogurt off the heat.

Q: What if I don’t have mango chutney?
A: Use a teaspoon of brown sugar and a bit of apricot jam—it’s not quite the same, but it’ll work.

Q: Can I skip the mint?
A: You can, but it’ll lose the brightness that makes it really special. If you must, try basil or parsley.

Q: Is this soup spicy?
A: Not at all. It’s warmly spiced, not hot—very family-friendly.

Try More Recipes:

• Mary Berry Chicken Noodle Soup
• Mary Berry Vegetable Soup
• Mary Berry Mushroom And Leek Soup