Mary Berry’s Chilled Curried Apple and Mint Soup Recipe

This Mary Berry Chilled Curried Apple and Mint Soup is a refreshing and spiced recipe, which is made with cooking apples and mild curry powder. It’s the perfect summer soup, ready in about 30 minutes, plus chilling time.

Mary Berry Chilled Curried Apple and Mint Soup Ingredients

• 30 g (1 oz) butter
• 1 onion, coarsely chopped
• 1 tbsp mild curry powder
• 900 ml (1 1/2 pints) vegetable stock
• 750 g (1 1/2 lb) 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 (3 1/2 oz) plain yogurt
• a little milk, if needed

How To Make Mary Berry Chilled Curried Apple and Mint Soup

1. Sauté the onion and curry: 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 until fragrant.
2. Simmer the apples: Add the stock and chopped apples to the pan and bring to a boil, stirring. Cover the pan and simmer for 15 minutes, or until the apples are tender and have started to break down.
3. Blend the soup: Purée the apple mixture along with the mango chutney and lemon juice in a food processor or blender until it is very smooth.
4. Add mint and chill: Strip the mint leaves from the stalks, reserving six small sprigs for the garnish. Finely chop the remaining mint leaves. Pour the soup into a large bowl, stir in the chopped mint, and season with salt and pepper to taste. Cover and chill in the refrigerator for at least 3 hours.
5. Finish and serve: Just before serving, whisk in the plain yogurt. If the soup is too thick, thin it with a little milk. Taste and adjust the seasoning. Garnish with the reserved mint sprigs before serving.

Recipe Tips

• What apples are best for this soup? Cooking apples, such as Bramley, are ideal because their tartness balances the sweetness of the chutney and their texture breaks down beautifully when cooked.
• Can I serve this soup hot? While it’s designed to be a chilled soup, it is also delicious served warm. If serving hot, stir in the yogurt and mint off the heat just before serving to prevent the yogurt from splitting.
• How can I adjust the spice level? For a spicier soup, use a medium or hot curry powder. A teaspoon of grated fresh ginger added with the onion would also provide a lovely warmth.
• Can I make this vegan? Yes. Use olive oil or a plant-based spread instead of butter, and substitute the plain yogurt with a plain vegan yogurt alternative.

What To Serve With Chilled Curried Apple and Mint Soup

This unique and refreshing soup is lovely on its own or with:

• Warm naan or flatbread
• A dollop of mango chutney
• Toasted flaked almonds

How To Store Chilled Curried Apple and Mint Soup

• Refrigerate: This soup must be kept chilled. Store it in a covered bowl or jug in the refrigerator for up to 3 days.
• Freeze: It is best to freeze the soup before adding the yogurt. Let the puréed apple and mint base cool completely, then freeze for up to 3 months. Thaw in the refrigerator, then whisk in the yogurt before serving.

FAQs

• Why use cooking apples instead of eating apples? Cooking apples have a higher acidity and lower sugar content, which provides a pleasant tartness to balance the other flavours. They also have a fluffier texture that breaks down easily into a smooth purée.
• Can I use dried mint? Fresh mint is essential for this recipe. It provides a bright, cool flavour that dried mint cannot replicate.
• What is the purpose of the mango chutney? The mango chutney adds a layer of sweet, tangy, and slightly spicy complexity that complements the curry and apple perfectly.

Try More Recipes:

• Mary Berry’s Tzatziki Soup Recipe
• Mary Berry Gazpacho Recipe
• Mary Berry Chicken Noodle Soup Recipe

Mary Berry’s Chilled Curried Apple and Mint Soup Recipe

Course: SoupsCuisine: British

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

110

kcal

A refreshing and uniquely spiced chilled soup with the tartness of cooking apples and the coolness of fresh mint.

Ingredients

• 30 g (1 oz) butter
  

• 1 onion, chopped
  

• 1 tbsp mild curry powder
  

• 900 ml (1 1/2 pints) vegetable stock
  

• 750 g (1 1/2 lb) cooking apples, peeled and chopped
  

• 2 tbsp mango chutney
  

• juice of 1/2 lemon
  

• 7–8 fresh mint sprigs
  

• 100 g (3 1/2 oz) plain yogurt
  

• salt and black pepper

Directions

• Melt butter in a large pan. Cook onion until soft. Stir in curry powder and cook for 1-2 minutes.
  
• Add stock and apples. Bring to a boil, then cover and simmer for 15 minutes until apples are tender.
  
• Purée the apple mixture with mango chutney and lemon juice in a blender until smooth.
  
• Chop most of the mint leaves and stir them into the soup. Season with salt and pepper.
  
• Cover and chill for at least 3 hours.
  
• Before serving, whisk in the yogurt and a little milk if needed. Garnish with remaining mint sprigs.