Spinach Soup
Ingredients
The base
-
1
tablespoon
olive oil
-
1
small
onion, chopped
-
2-3
cloves
garlic, chopped
-
1
medium
potato, chopped
-
16
ounces
spinach, fresh or frozen
-
4
cups
low sodium broth (chicken or veggie)
-
½
teaspoon
sea salt
-
¼
teaspoon
black pepper
Optional ingredients
-
½
cup
nonfat plain Greek yogurt
-
a dash or two
nutmeg
Instructions
- 1. Heat olive oil in a large pot and add onion, garlic, potato, and a pinch of salt. Cook for 5-10 minutes until the onions are translucent and potatoes are tender.
- 2. Stir in the broth, increase the heat, and bring to a steady simmer.
- 3. Gradually add the spinach, cooking for 5-8 minutes until wilted but vibrant.
- 4. Remove from heat and let cool slightly. Blend the soup until smooth using an immersion blender or a high-speed blender.
- 5. If desired, add Greek yogurt and nutmeg, then blend again. Adjust seasoning with salt and pepper.
- 6. Serve garnished with cracked pepper and an extra dollop of Greek yogurt, if desired.
Nutrition Facts (estimated)
Servings
4 servings
Calories
160
Total fat
6g
Total carbohydrates
19g
Total protein
12g
Sodium
464mg
Cholesterol
1mg
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