• 1 onion, chopped
  • 125g/4oz dried apri­cots, chopped
  • 500g/1lb 2oz eat­ing ap­ples, peeled, cored & fine­ly chopped
  • 750ml/3 cups veg­etable stock/broth
  • ½ tsp nut­meg
  • 1 tb­sp lemon juice
  • 4 tb­sp fat free Greek yo­ghurt
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onions in a lit­tle low cal oil for a few min­utes un­til soft­ened. Add all the in­gre­di­ents to the slow cook­er, ex­cept the Greek yo­ghurt.
  3. Com­bine well, cov­er and leave to cook on high for 1-1½ hours or un­til the veg­eta­bles and ap­ples are cooked through. Blend to a smooth con­sis­ten­cy. Check the sea­son­ing and serve with a dol­lop of yo­ghurt in the mid­dle of each bowl.
  4. You could al­so add a pinch of ground gin­ger and/or cin­na­mon to this soup if you have it to hand.