Doesn’t green soup always feel ever so nutritious?
And this one is, being full of spinach and kale 🙂
There are also apples for sweetness and acidity, sun dried tomatoes to add a little richness, and potato for a lovely texture.
All the flavours come together to make a very satisfying soup!
It’s so easy to make, everything just goes in the pot together. It could be cooked in the oven as most of our soups are but this time we used the hob. Add around 10 -15 minutes to the cooking time if you’re using the oven.
It’s pictured below with a sandwich made from our beetroot bread, which makes for a very pleasing colour palette!
Spinach, kale and apple soup
serves 2 to 4
100 g kale, shredded
100 g baby spinach
2 small apples, chopped. We used braeburn
2 large sun dried tomatoes
1 medium potato, chopped
1 heaped tsp dried oregano
1/4 tsp dried thyme
600 ml hot water
salt and pepper
Put the spinach and kale into a large pot on a medium heat and pour over the hot water. This will start the spinach wilting and enable you to fit the rest of the ingredients in!
Add the apples, sun dried tomato, potato, oregano and thyme. Bring to a simmer, partially cover and cook with the heat on low for around 25 minutes until the potato is soft.
Blend the soup until smooth (we used an immersion blender), and season to taste with salt and pepper.
By A. and E.
I know stuffed mushrooms are a bit of a veggie cliche, but they can taste so good, so I’m unapologetic about this recipe!
Here the mushrooms are stuffed with spinach, coriander and a few cashew nuts and finished with a ramson, or garlic, oil.
They’re simplicity itself to put together, and so delicious.
We ate them with flatbread, and a butterbean and dill dip.
Spinach and coriander stuffed mushrooms
10 small flat mushrooms, about 6 cm in diameter, cleaned
75 g fresh spinach
30 g fresh coriander
2 tbsp cashew nuts
3 tbsp good oil, plus a little extra to oil the tray
1 tsp dried ramsons, or 1/2 clove of fresh garlic finely chopped
a large pinch of salt
Preheat the oven to 200 degrees c. Lightly oil an oven tray.
Remove the stalks from the mushrooms and then arrange them on the tray, gill side up. Wash the spinach and then keeping it wet, transfer to a vented container and microwave for a minute or two until wilted (or you can do this on the hob in a saucepan). Cool the spinach a little and then squeeze out the excess liquid. You can do this through a sieve, or as I do by wrapping it in kitchen roll and squeezing.
On a board chop together the spinach, coriander and mushroom stalks until well combined, then add the cashew nuts.
Mix together the oil, ramsons, salt and pepper.
Divide the spinach mixture between the mushrooms, and then spoon the flavoured oil over the top, about a tsp for each mushroom.
Bake for 10 – 15 minutes until the mushrooms are cooked through.
Spinach and coriander stuffed mushrooms ready for the oven
This is what happens when I offer to make sandwiches for Ellie and I on our day out, knowing full well I have nothing to put on a sandwich.
I was after something quick and green to put together for a work lunch.
I seem to be eating spinach every day at the moment, I’m enjoying it so much, the walnuts are there to up the protein and the slightly aniseed flavour of the tarragon goes well with the simple dressing and helps lift the flavour.