Yield: 1 1/2 cups, 1 serving

Fresh apples give sweetness and depth of flavor to this soup.

Ingredients

• 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

Equipment

• measuring cups
• cutting board
• peeler
• chef’s knife, 8-inch
• citrus juicer or reamer
• measuring spoons
• blender
• 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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