Sauté the sliced leek for a few minutes in a saucepan in the extra-virgin olive oil. Add the spinach and the sliced apple and sauté. Season with salt and pepper to taste.
Light spinach purée
- 1 medium leek
- 350 g spinach
- 2 tablespoons Borges extra virgin Harmony
- 2 tablespoons Borges apple cider vinegar
- 1 green apple
- Salt and pepper
- A handful of chopped almonds
Step by step
Add water to the vegetables to cover (you can use vegetable broth or mild chicken broth if you prefer) and cook over medium heat for about 20 minutes until the apple is soft.
Add the apple cider vinegar and blend until the mixture forms a smooth purée. Season with salt and pepper if necessary. It is important to play with the amount of water to create the texture you want. The best thing is actually to remove part of the cooking water before blending. Then you can add it back little by little if need be. That way, you can be sure the purée won’t be too runny.
Serve in soup bowls, topped with crushed almonds and slices of green apple.