30g (10z) butter 1 onion, coarsely chopped 1 tbsp mild curry powder 900ml (1 pints) vegetable stock 750g (1 lb) cooking apples, peeled 2tbsp mango chutney juice of lemon 7-8 sprigs of fresh mint salt and black pepper 100g (3 oz) plain yogurt a little milk, if needed.

1- Melt the butter in a large saucepan, add the onion, and cook gently, stirring occasionally, for a few minutes until soft but not coloured. Add the curry powder and cook, stirring constantly, for 1-2 minutes.
2- Add the stock and chopped apples and bring to a boil, stirring. Cover and simmer for 15 minutes or until the apples are tender.
3- Puree the apple mixture, mango chutney, and lemon juice in a food processor or blender until very smooth.
4- Strip the mint leaves from the stalks, reserving 6 small sprigs for garnish. Finely chop the mint leaves.
5- pour the soup into a large bowl, stir in the chopped mint, and add salt and pepper to taste. Cover and chill in the refrigerator for at least 3 hours.
6- Whisk in the yogurt, then taste for seasoning. If the soup is too thick, add a little milk. Garnish with the reserved mint before serving.

Cook’s know-how
This soup is equally delicious served hot. After pureeing, return soup to the rinsed-out pen and reheat it gently, stirring it occasionally. Stir in the chopped mint, then remove from the heat and swirl in the yoghurt. Serve at once.