Turmeric, the brilliant yellow spice, has anti-inflammatory and antioxidant properties–important weapons in the battle to stay on top of diabetes. (Cumin—another spice in this soup—has these beneficial properties too.)
It also has a world class, gold medal ability to stain anything that comes into contact with it–so handle with care–or rather with a spoon is the rule!
It helps give this stunning summer soup–suggested almost as an afterthought in the lovely Riverford Farm Cook Book–its luminous colour.
Which apples to use?
I used Fuji last time, which are a favorite apple for me.
Next time I want to try Granny Smith.
You could try a mix too.
for 4
3 large apples–peeled, cored and chopped up
1 medium onion–chopped
25 gms/1 oz butter
1 tsp each turmeric, cumin, coriander, mustard powder (I use English mustard powder. Whizzing some seeds in a grinder is another option–or simply leave it out!)
1/4 tsp cayenne pepper
1/4 tsp cinnamon
1 pint/450ml stock (I use organic vegetable stock cubes)
salt and white pepper
juice of half a lemon
creme fraiche or yoghurt (for garnish)
mint leaves (for garnish)
- Melt the butter in a pan.
- Add the onion and sauté gently to soften.
- Add the apple pieces and the spices and mix in.
- Add the stock and simmer gently for fifteen minutes.
- Liquidise to a smooth texture, using a food blender or hand mixer.
- A ladle and a half per bowl is perfect.
- Top with a teaspoon of creme fraiche or yoghurt and a leaf of mint for garnish (if you have it).
We asked guests at lunch a couple of days ago to guess what soup they thought it was–it puzzled a few!
Serve it hot in the new apple season to come too!
Robin Ellis 