Preparation time: 20 minutes; Cooking time: 40 minutes; Serves: 4

Ingredients

• 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

Instructions

1. Melt butter or margarine, in a large saucepan (or add olive oil). Cook the onions and potatoes for 5 minutes.
2. Add apple and cook for 3 minutes.
3. Add nutmeg and coriander, stir and fry until thoroughly mixed.
4. Add 2 cups stock (broth), bring to the boil. Simmer for 15-20 minutes or until potatoes are tender.
5. Add spinach, cover pan and cook for 5 minutes or until tender, then cool. Blend all ingredients.
6. 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.
7. 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

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