Apple curry soup with chicken skewers


For 4 people

500 g of SweeTango™ apples
200 g of floury boiling potatoes
1 thumb-sized piece of ginger
1 onion
1½ tbsp olive oil
2 tsp of hot curry powder
6 dl vegetable stock
2-3 bay leaves
1 dl of coconut milk
1 tbsp lime or lemon juice
Salt pepper
1 chicken breast à ca. 120gr


Cut and set aside 50g of apple for the garnish. Peel and core the remaining SweeTango™ apples and cut into pieces. Peel potatoes, dice roughly. Peel ginger and onion, finely chop.

Lightly heat 1 tablespoon of oil, sauté the onion, ginger and curry powder. Deglaze with the broth.
Add apples, potatoes and bay leaves. Bring to a boil and then simmer for 20-30 minutes.

Remove bay leaves. Pour coconut milk into the soup and puree. Season with lime juice, salt and pepper.

Slice chicken breast lengthwise into 4 thin strips. Put on 4 skewers, season with salt, pepper and curry powder. Roast well in the remaining oil on all sides. Cut apple pieces into small cubes. Cut chives in rolls. Sprinkle both over the prepared soup and serve with chicken skewers.