Yield: 1 1/2 cups, 1 serving
Fresh apples give sweetness and depth of flavor to this soup.
- 2 cups spinach leaves, firmly packed
- 1/2 apple, peeled and chopped
- 3/4 cup water, as needed
- 1 teaspoon freshly squeezed lemon juice
- Dash salt
- 1/2 avocado, chopped
- measuring cups
- cutting board
- chef’s knife, 8-inch
- citrus juicer or reamer
- measuring spoons
- rubber spatula
Put the spinach, apple, 1/2 cup of the water, lemon juice, and salt in a blender and process on medium speed until smooth. Add the avocado and process on medium speed until smooth. Add the remaining 1/4 of cup water to thin, if necessary, and process on medium speed briefly, just to mix. Stored in a sealed container in the refrigerator, Spinach-Apple Soup will keep for 2 days.
Swiss Chard and Apple Soup: Replace the spinach with 2 cups of chopped Swiss chard.
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