Spicy soup with apple and curry

Cut the apples into quarters, remove the bell houses and peel 3 apples. Cut these parts into cubes. Cut the segments of the leftover apple with skin into thin slices.

Chop the onion. Heat the olive oil in a soup pot and gently fry the onion and apple cubes. Put in the curry powder and fry for a while until it smells nice. Scoop the rice through and add the stock.

Bring the soup to the boil while stirring and simmer for 15 minutes. Purée the soup with a hand blender, season with salt and pepper. Serve the apple soup in deep plates and place a slice of apple in each plate. Sprinkle with the coarsely chopped pistachio nuts and coriander leaves.