As the recipe notes state, the “Spinach, Walnut, & Apple Soup”, page 173, is light, which makes it a perfect first-course soup for dinner, or paired with a sandwich for lunch. The notes also correctly call this soup luscious, because even though this has a quite delicate consistency, the flavors are rich and satisfying. An unusual blend of sautéed onion, apple, apple juice, spinach, and walnuts are further simmered in broth, and seasoned with sage and allspice. This mixture is puréed, and finally a cup of soymilk is added to the pot. Each serving is garnished with toasted walnuts and diced apple, and since I had chives on hand, I added a sprinkle of those as well.
While this soup was likely meant to be more thin than creamy, I decided to thicken it with a flour and water mixture to make it more hearty (½ cup water, ¼ cup flour, blended smooth, then added to the simmering soup, stirring to incorporate and thicken).
The deep green color was inviting to the eyes, and the flavors were pleasing to the palate. The walnuts and apples added a nice layer of texture as well.
Keeping it “McDougall Friendly” check list:
- Omit the oil when sautéing the veggies, using water, apple juice, or broth instead.