Ingredients:
• 1 tbsp vegetable oil
• pinch paprika
• 1 small onion, skinned and chopped
• 75g blanched almonds, split or flaked
• 1 medium apple, cored, peeled and chopped
• 4 cups chicken stock
• salt and pepper to taste
• 2 tsp garam masala
• 1 cup EASIYO yogurt
• ½ tsp ground tumeric


Method:
Heat oil in large saucepan and gently cook the onion and apple, stirring until soft and lightly coloured.
Add garam masala, tumeric and paprika and cook, stirring, for a further two minutes or until mixture gives off a spicy aroma.
Add almonds to pan and cook over moderate heat until the nuts are lightly browned.
Stir constantly.

Pour in stock, bring to boil and add salt and pepper to taste.
Cover and simmer for 40 minutes.
Cool slightly.
Puree in a blender or food processor, breaking up nuts well. Sieve into a large bowl.
Cool and chill in refrigerator overnight.

Before serving whisk yogurt until smoother and creamy and add to soup.Blend well.
Garnish with extra toasted almonds and yogurt.
Serve well chilled.


Variations/Comments:
If yogurt is to be added to soup rather than as a garnish, it should first be stabilised so that it will not curdle.


SERVES 4