Posts Tagged ‘fuji’

Turmericthe brilliant yellow spice, has anti-inflammatory and antioxidant properties–important weapons in the battle to stay on top of diabetes. (Cuminanother spice in this souphas 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!

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