- A punnet of baby leaf spinach
- 1 apple
- 1 lemon
- 500ml speedy veg stock*
- Sea salt
- Freshly ground pepper
Warm your veg stock till steaming hot.
Wash your spinach well. Drain. Pile into a food processor or blender (or a jug you can use with a handblender).
Peel, core and chop your apple. Add it. Grate in the zest from the lemon.
Pour in your stock. Blend till smooth. Season to taste. Gently warm the soup (don’t cook too much or you’ll lose that rich green colour). Dish up. It’s simply gorgeous.
*Speedy veg stock Peel and finely chop or grate ¾ of your celeriac. Scrub or peel your carrot. Finely chop or grate. Peel and finely chop your onion and 2 garlic cloves. Get a large pot hot. Add a gloss of oil. Add your veg and a good pinch of salt and pepper. Sizzle till it picks up a little colour. Add 1.5 litres of water. Bring to the boil. Simmer for 15 mins. Drain. Press as much liquid from the veg out as possible Use this stock in this week’s soups.