We returned from a weekend trip with lots of apples. When it comes to apples, I’m every doctor’s poster-child: I sincerely eat one everyday. However this time, something different wanted to happen. So I poked around the fridge to see what else was available and found some still-fresh spinach. So here’s my recipe for this warm and sweet soup.

Serves 2

Fresh Spinach roughly chopped – 1 big cup

Apples – 2 small

Onion – 1/2 medium

Lemon juice – 1 tbsp

Olive oil

Fennel seeds – 1 tbsp

Coriander powder

Salt

Vegetable broth (optional)

Method:

In a skillet or pressure cooker, heat some oil and saute the onions till they turn golden. Add the fennel seeds and saute for half a minute. Add the spinach and apple and cook for 6-7 minutes. Add the coriander powder, lemon juice and salt. If you’re using a pressure cooker, add water or broth and cook for one whistle. If its a skillet you’re using, add the broth, cover and cook till the apples are tender. Blend when things have cooled down. Add some ground pepper and enjoy this nutritious and delicious soup.

Both apples and spinach are rich in cancer-fighting anti-oxidants. Apples are known to keep cholesterol levels and skin disease in check. Their skin is packed with goodness, but I recommend removing the skin if the apples aren’t organic. Spinach, the superfood of Popeye, is rich in Vitamin K which strengthens the bones, heart and circulatory systems. Fennel, apart from adding a sweet flavour to the soup, also aids digestion and helps with respiratory problems.