1 medium sized potato
1 small leek
1 small sourish apple
1-2 tbsp of oil
approx. 1 tsp of curry powder
5 dl of vegetable broth (stock cube)
2-3 dl of frozen green peas
salt, black pepper
vegan sour cream or ordinary sour cream made of milk
chives or parsley

1. Peel the potato and cut it into cubes. Rinse the leek and slice it into thin slices. Peel and remove the stones from the apple. Cut the apple in pieces.

2. Heat the oil in a saucepan and fry potato, leek, apple and curry powder about 5 minutes.

3. Pour the stock into the pan and let the soup simmer until the vegetables are soft, about 15 minutes. The peas should simmer along with the rest during the last couple of minutes.

4. Wait a couple of minutes until the suop has cooled a bit and then mix it in a food-processor.

5. Heat the soup and flavour it with salt and pepper.

Pour the soup into plates an put some sour creme on top, decorate with chives or parsley and serve with some bread.