Eileen’s Spinach Soup

PREP 20 min | TOTAL 60 min

This soup is so green, it reminds me of the time we made our own baby food.  At night, when our daughter was sleeping, my wife and I would cook some veg and purée them in a blender.  This worked great for peas, carrots, blueberries, bananas… well, you get the picture.  This spinach soup is very flavourful and what makes it so hearty is a potato.  Serve with croutons and a slice or two of olive bread.

Ingredients

  • 2 tbsp veg oil
  • 1 tbsp butter
  • 1/2 cup white onion, coarsely chopped
  • 1/2 cup celery, coarsely chopped
  • dash salt
  • 3 cups potatoes, peeled & chopped
  • 2 1/2 cups veg stock
  • 10 oz fresh spinach, rinsed
  • 1 cup milk
  • 1/2 cup half & half cream (10%)
  • 1/4 tsp nutmeg
  • salt & pepper to taste

Instructions

  • WARM oil & butter in a soup pot.
  • ADD onion, celery with a dash of salt, cover and cook on low heat for ~10 minutes, stirring occasionally until onions are soft & clear.
  • ADD potatoes & veg stock, cover and cook on medium heat for 10 minutes until potatoes are soft.
  • STIR in spinach, cover and set pot aside off the heat for 2 minutes until spinach is wilted, but still bright green.
  • PURÉE soup in batches in a blender or food processor until smooth, gradually adding the milk & cream.
  • STIR in nutmeg and salt & pepper, gently heat then serve.
  • MAKES 8 cups | PER cup  137 calories, 4 g protein, 16 g carb, 7 g fat, 100 mg sodium, 10 mg cholesterol.

Enjoy!!!

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