Best 6 Apple Spinach Soup Recipes

EASY SPINACH SOUP

Steps:

• Melt butter in a stockpot over medium heat. Add carrots, scallion, and garlic; cook and stir until scallion is soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil. Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.

CREAMY SPINACH AND CARROT SOUP

Steps:

• in 2 quart saucepan melt butter, add onions.
• Cook over medium heat, stirring occasionally until onions are tender, 5-6 minutes.
• Stir in flour until smooth and bubbly, 1 minute.
• Stir in half and half and chicken broth.
• Add remaining ingredients.
• Continue cooking over low heat stirring occasionally until soup is heated through, 12-15 minutes.

CELERY & SPINACH SOUP

Steps:

• SOUP: Melt butter in a large pot; cook onion& apple until softened.
• Add celery, celery root, vinegar& stock and bring to a boil.
• Add potato& simmer for 40 minutes.
• Stir in the spinach, simmer for a minute & puree in a blender.
• Season to taste & set aside.
• CROUTONS: Preheat oven to 400F.
• Combine bread cubes & oil in a large bowl; mix well.
• Place on a baking sheet & bake for approximately 6 minutes.
• Remove from oven & set aside.
• CHEESE: Mix all ingredients in a small bowl.
• SERVE: Reheat soup & pour into dishes.
• Add 5 croutons to each bowl - top with about 1 tbsp of goat cheese.

SPINACH-APPLE SOUP

Steps:

• Equipment:measuring cupscutting boardpeelerchef's knife, 8-inchcitrus juicer or reamermeasuring spoonsblenderrubber spatulaPut 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.

CURRIED LENTIL, SQUASH AND APPLE STEW

Steps:

• In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
• Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.

CARROT APPLE SOUP

Steps:

• In a large saucepan, melt the margarine. Add carrots, apples, onion and celery; cook and stir until onion is tender, about 5 minutes. Add broth, sage, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Remove bay leaf. Cool soup for 5 minutes. Puree one-third at a time in a blender or food processor. Return to the saucepan; cover and cook over medium until heated through.