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Spinach, Lemon & Apple Soup
This is so fresh and beautiful, and ridiculously good for you. Vicki says ‘This soup is rich in iron from the spinach and Vitamin C from the grated rind and juice of lemons.’
Ingredients
- 500ml veg stock*
- 100g baby leaf spinach
- 1 apple
- 1 lemon
* Make your own speedy veg stock: Peel and finely chop a carrot or two (and some celery, celeriac or fennel if you have some. Peel and finely chop an onion and 2 garlic cloves. Heat oil in a pan. Add your veg. Season. 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.
Method
1. Warm your veg stock* till steaming hot. Wash your spinach well. Drain. Pile into a food processor or blender (or a jug that you can use with a hand blender).
2. Peel, core and chop your apple. Add it. Grate in the lemon zest.
3. Pour in your stock. Blend till smooth. Season to taste. Gently warm the soup. Dish up.
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£3.10(51.7p per 100g)
Number of pieces may vary depending on weight. Unwaxed.
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