Mary Berry Chilled Curried Apple and Mint Soup Recipe

The key to creating this refreshing, vibrant Mary Berry chilled curried apple and mint soup is the surprising combination of tart cooking apples and mild curry powder: this creates a sophisticated sweet-savory balance that is perfectly rounded off by the cool, aromatic mint. It’s delicious served on a hot summer evening with a dollop of plain yogurt and a few extra mint leaves for garnish.

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 (like Bramley or Granny Smith), peeled, cored, and coarsely chopped
• 2 tbsp mango chutney
• Juice of 1/2 lemon
• 7–8 fresh mint sprigs
• Salt and black pepper, to taste
• 100 g (3 1/2 oz) plain yogurt
• A little milk (optional, for thinning)

How To Make Mary Berry Chilled Curried Apple and Mint Soup Recipe

1. Soften the onion: Melt the butter in a large saucepan over medium-low heat. Add the chopped onion and cook gently, stirring occasionally, for a few minutes until it is soft and translucent but not browned.
2. Bloom the spices: Add the mild curry powder to the onions and cook, stirring constantly, for 1 to 2 minutes. This “blooms” the spices, releasing their full aroma and flavor.
3. Simmer the apples: Pour in the vegetable stock and add the chopped apples. Bring the mixture to a boil, stirring occasionally. Once boiling, cover the pan and reduce the heat to a simmer for 15 minutes, or until the apples are completely tender.
4. Purée the base: Transfer the apple mixture to a food processor or blender. Add the mango chutney and lemon juice, and purée until the soup is perfectly smooth.
5. Infuse with mint: Finely chop the mint leaves (reserving six small sprigs for garnish). Pour the soup into a large bowl, stir in the chopped mint, and season well with salt and black pepper.
6. Chill thoroughly: Cover the bowl and place it in the refrigerator for at least 3 hours. Chilling is essential for the flavors of the curry and mint to fully develop.
7. Whisk and serve: Just before serving, whisk in the plain yogurt. If the soup has become too thick while chilling, stir in a little milk to reach your desired consistency. Garnish with the reserved mint sprigs and serve cold.

Recipe Tips

• Choosing the apples: Use a sharp cooking apple like a Bramley for the best texture, as they break down beautifully into a fluffy purée. If using Granny Smith, you may need a minute or two longer of simmering.
• Avoid browning the onions: Keep the heat low during the first step. You want the onions to be sweet and soft; any browning will muddy the bright flavor of the apple.
• Adjusting the curry: If you prefer a bit more “kick,” you can use medium curry powder, but Mary Berry’s version relies on a mild powder to ensure the delicate mint isn’t overwhelmed.
• Serving it hot: If the weather turns chilly, this soup is equally delicious served warm. Simply reheat gently after puréeing, stir in the mint, and swirl the yogurt in right at the end.

What To Serve With Mary Berry Chilled Curried Apple and Mint Soup

This unique, zesty soup works beautifully as a refreshing starter or a light lunch.

• Warm, crusty dinner rolls or naan bread
• A side of poppadoms with extra mango chutney
• A light chicken salad with grapes
• A chilled glass of dry Riesling or a sparkling apple cider

How To Store Mary Berry Chilled Curried Apple and Mint Soup

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days. The mint flavor will become more pronounced over time.
• Freeze: It is best to freeze the soup before adding the yogurt. Thaw in the fridge, whisk well (or give it a quick pulse in the blender), and then add fresh yogurt before serving.

Mary Berry Chilled Curried Apple and Mint Soup Nutrition Facts

• Calories: ~110 kcal
• Carbohydrates: 16g
• Protein: 2g
• Fat: 5g
• Fiber: 3g
• Sugar: 12g

Nutrition information is estimated per serving based on 6 servings.

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