Spinach and Apple Soup

Yes, plain old spinach, with apples and nutmeg!

I know, like me, you had a wonderful weekend. Southern Ontarians had great weather, no need to whine and complain, and anyway when I heard of ‘Snow Country’, areas in Japan characterized by heavy, long-lasting snowfalls, so deep in some places that buildings have a special entrance on the second story, I decided, ‘no more weather whining.’

I am sure you also ate loads of calories, like I did, either by going out or visiting friends or just ‘potato couching’ and watching movies.  I managed to watch three movies this weekend. My goal this year is to watch one hundred movies. This must sound silly but you know parenting and a full time job can result in one missing out on a lot of things, like movies. I think my twelve-year-old son has watched more movies than I have, so it’s time to catch up!

For those of us, who have been gobbling up the calories, it’s time to go green again, with spinach soup. YES. Plain, old, SPINACH, with apples, lemon and nutmeg. I really enjoyed this soup and I hope you will like it too.

If your weekend was crappy, I sincerely hope you will start your week off, on a positive note! Enjoy the week, and the soup!

Please use baby spinach for this recipe

Always remember to assemble all ingredients before you start

Melt the butter or add olive oil to a large saucepan

Sweat onions and potatoes for 5 minutes

Add the apples and continue sweating another 3 minutes

Add the nutmeg and coriander

and stir thoroughly until combined

Add two cups stock (broth)

and bring to the boil and simmer 15-20 minutes or until potatoes are full cooked

Add the spinach, cover the pan and cook 5 minutes or until cooked

Blend the soup in two batches until smooth

Add the salt, pepper, lemon zest and juice. If the soup is too thick add more milk or stock (broth).

Serve in bowls and swirl the yoghurt on top. Garnish with chopped parsley or chives or basil leaves .