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Tuesday, March 5, 2013

Spinach Apple Soup

I love making soup on either cold rainy days or during snowstorms. Since it's currently snowing, I decided to make spinach apple soup.


1 bag (9 oz) of spinach, chopped
1 medium onion, chopped
1 can rinsed garbanzo beans (chickpeas)
5+ cloves of garlic, chopped
2 medium Fuji or any other type of apple, chopped
1 can (14 oz) of low sodium chicken stock or you own
14 oz water
2 tbsp olive oil
Salt to taste
Lemon juice to taste
1 teaspoon of black pepper

Extras: shredded chicken, parmesan cheese, and 2 teaspoons of Vietnamese beef pho stock or 1 teaspoon of sugar. 

Medium heat, saute garlic until golden then add onions, apples, and garbanzo beans. Add a pinch or two of salt and cook until softened. Add spinach and saute until wilted. Add chicken stock and water. Bring to boil and then simmer for 7-10 minutes. Take off stove. Add lemon juice. May add pho stock now. After it has cooled off for 10 minutes, puree using immersion or upright blender. Serve with shredded chicken, parmesan. 

1 can of rinsed garbanzo beans

2 chopped apples, 1 chopped medium onion, 7 chopped cloves of garlic

9 oz chopped spinach

Saute garlic in olive oil

Then add onion, apple, garbanzo beans, and salt. Saute until apples are soft. Add water to prevent burning.

Add spinach

Add chicken stock and water

Once everything has softened take off heat and let cool. Add lemon juice and blend


Keep blending!

Add chicken and parmesan cheese. I like to add extra spice to my food. 

Optional, can add this for extra flavor

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