Curried Leek and Apple Soup

Serves	4
Prep time	15 minutes
Cook time	35 minutes
Total time	50 minutes
Dietary	Vegetarian
Meal type	Appetizer, Lunch, Main Dish, Snack, Soup, Starter
Misc	Child Friendly, Freezable, Pre-preparable, Serve Hot
Occasion	Casual Party, Christmas, Halloween, Thanksgiving
Region	British
From book	123 Success Plus Weight Watchers Cookbook

A delectable way to use windfall apples and a comforting low calorie soup that will be enjoyed by all the family. This soup is delicious when served with crusty bread, although for those following the 5:2 diet or the Weight Watchers diet, this soup is wonderful on its own and is a tasty and very low 100 calories a bowl. (This recipe makes 4 servings)

Ingredients

1 teaspoon rapeseed oil
2 teaspoons curry powder (mild or hot, according to taste)
3 small leeks, trimmed, washed and finely chopped
100g potato, peeled and finely diced
2 cooking apples, peeled cored and chopped (or tart eating apples)
600mls vegetable stock
4 tablespoons low-fat natural yoghurt
salt and pepper to taste
fresh chives, chopped (as a garnish)

Note

Directions

Step 1	Melt 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. Add 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 don't burn.
Step 2	Add 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. (You can also blend the soup IN the pan with a hand held immersion stick blender)
Step 3	Return the soup to the saucepan and reheat over a gently heat, making sure the soup doesn't boil.
Step 4	Serve the soup in warmed soup bowls, with a swirl of yoghurt over the top and some snipped fresh chives as a garnish.
Step 5	Only 100 calories per portion - this recipe makes 4 portions. Can be frozen before yoghurt is added.