Spicy apple soup
We don’t often think fruit works for soups. This one will be innovative, just substitute with the fruit you like; such as peaches and pears.
Serves 2 – 4
30 ml (2 Tbsp) butter or margarine
1 medium onion, coarsely chopped
5 ml (1 tsp) ground cumin
45 ml (3 Tbsp) cake flour
500 ml (2 cups) chicken or vegetable stock
60 ml (¼ cup) Spur Peri-Peri Sauce
8 green apples, peeled and coarsely chopped
8 ml (1½ tsp) chopped fresh mint
salt and freshly ground black pepper to taste
1. Melt butter in a heavy-based saucepan. Sauté onion until soft. Add cumin and cake flour and heat for about one minute.
2. Add chicken stock and Spur Peri-Peri Sauce and mix well. Add apple pieces and mint. Simmer for about 20 minutes until apples are soft.
3. Liquidise three-quarters of soup and add seasoning. Bring to the boil and serve warm. Garnish with cream or yoghurt, fresh apple slices and cumin seeds. Serve with any bread or rolls, if preferred.
Tips
– If you prefer a slight sour taste, use Granny Smith apples.
– Double up recipe if needed.
Variations
– Add 125 ml (½ cup) fresh cream for a creamer soup.
– Substitute mint with thyme.