Apple and leek Soup

JanaBy Jana    

November 4, 2014

Apple and leek Soup 0 5 0

It is low-calorie soup as well as healthy and it is great dish for lunch.

  • Prep: 15 mins
  • Cook: 35 mins
  • 15 mins

    35 mins

    50 mins

  • Yields: 4 Servings


1Melt the oil in a large saucepan and add the curry powder - cook for a minute or so, until the curry powder has formed a paste and smells aromatic.


3Add the leeks, potato and apples to the curry mixture and sauté for about 5 minutes, over a gentle heat making sure the vegetables and fruit.


5Add the stock and then cover with a lid and simmer for 20 to 25 minutes. Adjust seasoning with salt and pepper and then transfer the soup to a food processor or liquidiser and blend until smooth.


7Return the soup to the saucepan and reheat over a gently heat, making sure the soup doesn't boil.


9Serve the soup in warmed soup bowls, with a swirl of yoghurt over the top and some snipped fresh chives as a garnish.



1 teaspoon rapeseed oil

2 teaspoons curry powder

3 small leeks, trimmed, washed and finely chopped

100g potato, peeled and finely diced

2 cooking apples, peeled cored and chopped

600 ml vegetable stock

4 tablespoons low-fat natural yoghurt

salt and pepper to taste

fresh chives, chopped (as a garnish)


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