Mary Berry Chilled Curried Apple And Mint Soup

This delicious Mary Berry chilled curried apple and mint Soup is a refreshing, creamy dish perfect for a light meal. It’s easy to make and can be whipped up using simple ingredients you likely have on hand. Chilled to perfection, it’s a quick and nutritious choice for a summer starter or light lunch.

This Chilled Curried Apple And Mint Soup Recipe Is From Complete Cookbook by Mary Berry

Ingredients Needed

• 30 g butter
• 1 onion, coarsely chopped
• 1 tbsp mild curry powder
• 900 ml vegetable stock
• 750 g  cooking apples, peeled, cored, and coarsely chopped
• 2 tbsp mango chutney
• Juice of 1/2 lemon
• 7–8 fresh mint sprigs
• Salt and black pepper
• 100 g plain yogurt
• A little milk (if needed)

How To Make Chilled Curried Apple And Mint Soup

1. Sauté the Onion: Melt the butter in a large saucepan. Add the chopped onion and cook gently, stirring occasionally, for a few minutes until soft but not browned. Stir in the curry powder and cook for another 1–2 minutes.
2. Cook Apples and Stock: Add the vegetable stock and chopped apples to the pan. Bring to a boil, then cover and simmer for 15 minutes or until the apples are tender.
3. Purée the Soup: Use a food processor or blender to purée the apple mixture, mango chutney, and lemon juice until smooth.
4. Prepare Mint: Strip the mint leaves from the stalks, saving six small sprigs for garnish. Finely chop the mint leaves.
5. Chill the Soup: Pour the puréed soup into a large bowl. Stir in the chopped mint, and season with salt and pepper to taste. Cover and refrigerate for at least 3 hours.
6. Finish and Serve: Before serving, whisk in the yogurt and adjust the seasoning if needed. If the soup is too thick, add a little milk. Garnish with the reserved mint sprigs.

Recipe Tips

• Use Fresh Apples: Choose firm, tart apples like Bramley or Granny Smith for the best texture and flavour. Avoid soft apples as they may turn mushy when cooked.
• Adjust Consistency: If the soup is too thick after chilling, add a little milk to thin it out. This will give you a smoother, creamier texture.
• Chill for Full Flavour: Make sure to chill the soup for at least 3 hours before serving. This allows the flavours to develop fully and gives the soup a refreshing taste.
• Season to Taste: Taste the soup before serving and adjust the seasoning with salt, pepper, or extra lemon juice to balance the flavours.
• Garnish with Fresh Mint: Always use fresh mint sprigs for garnish. This adds a burst of colour and a fresh, aromatic finish to the soup.

How To Store & Reheat Leftovers

• Refrigerate: Place leftovers chilled curried apple and mint soup in an airtight container. Store it in the fridge for up to 3 days.
• Freeze: You can freeze the soup. Cool it completely before transferring it to a freezer-safe container. Freeze for up to 3 months. To serve, thaw overnight in the fridge and stir in the yogurt before serving.
• Reheating: To reheat leftovers chilled curried apple and mint soup, gently warm it in a saucepan over low heat for 5 minutes, stirring occasionally until hot. Avoid boiling to maintain the smooth texture.

Nutrition Facts

Serving Size: 1 serving (approximately 433g)

• Calories: 268
• Total Fat: 11g
• Saturated Fat: 7g
• Trans Fat: 0.4g
• Cholesterol: 25mg
• Sodium: 1,010mg
• Potassium: 639mg
• Total Carbohydrate: 39g
• Dietary Fiber: 8g
• Sugars: 16g
• Protein: 4g
• Calcium: 146mg
• Iron: 2mg

Try More Mary Berry Recipes:

• Mary Berry Celeriac & Watercress Soup Recipe
• Mary Berry Butternut Squash Soup Recipe
• Mary Berry Roasted Butternut Squash Soup
• Mary Berry Blue Stilton And Onion Soup
• Mary Berry Asparagus Soup Recipe