Potatoes added to this hearty and nutritious soup make it filling as well as delicious for those colder months of the year.

1-tablespoon margarine
2 teaspoons curry powder
3 leeks, chopped
½ cup diced potatoes
2 Granny Smith apples (peeled, cored and chopped)
3 cups vegetable broth
Salt and Pepper to taste
1/3-cup plain yogurt

1. In a medium saucepan over medium heat, melt margarine. Stir in curry power and cook for 1 minute. Stir in leeks, potatoes and apples and cook for 5 minutes. Pour in broth and bring to a boil. Cover, reduce hat and simmer 20 minutes.

2. Puree in a blender or food processor. Season with salt and pepper and serve with a swirl of yogurt.

Serves 4

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