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!
Spinach and Apple Soup
Preparation time: 20 minutes; Cooking time: 40 minutes; Serves: 4
- 30g (2 tablespoons) butter, margarine or extra-virgin olive oil
- I medium onion, chopped
- I large potato (300g, 2 cups diced), peeled and diced
- 2 medium granny smith apples, peeled, cored and chopped
- ½ teaspoon ground nutmeg
- 1 teaspoon ground coriander
- 620ml (2½ cups) vegetable or chicken stock (broth)
- 250g (½ Ib, 10oz) baby spinach, shredded (you can reduce amount if you like)
- 250 ml (1 cup) milk
- Salt and freshly ground pepper
- Juice and zest 1 lemon (it will depend on the tartness of the apple)
- Natural yoghurt, to garnish
- A little parsley, finely chopped, to garnish
- Melt butter or margarine, in a large saucepan (or add olive oil). Cook the onions and potatoes for 5 minutes.
- Add apple and cook for 3 minutes.
- Add nutmeg and coriander, stir and fry until thoroughly mixed.
- Add 2 cups stock (broth), bring to the boil. Simmer for 15-20 minutes or until potatoes are tender.
- Add spinach, cover pan and cook for 5 minutes or until tender, then cool. Blend all ingredients.
- Return to the pan and reheat slowly together with the milk, until piping hot. Do not boil. Add salt, pepper, lemon zest and juice. If the soup is too thick add more milk or stock.
- Serve in bowls and swirl the yoghurt on top. Garnish with chopped parsley or chives or basil leaves .
Points to note:
- I used Granny Smith and Golden Delicious for this recipe.
- The potatoes took 20 minutes to cook.
- If the soup is too thick, add more milk.
- Last Updated: 13 January 2016