This fresh spinach soup is wonderfully nutritious and delicious. It's also easy to put together and can be ready in about 30 minutes, making it an ideal light lunch or a great starter for dinner.
Ingreadient
- 2 teaspoons olive oil
- 1 medium potato, peeled and cubed
- 1/2 medium onion, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 2 cups fat-free milk
- 1 (6-ounce) bag baby spinach, divided
- Freshly ground black pepper, to taste
- Kosher salt, to taste
Direction
- Gather the ingredients.
- In a large saucepan or Dutch oven, heat the oil. Sauté the potato, onion, celery, and garlic for 5 minutes.
- Add the chicken broth and fat-free milk. Bring to a boil, cover, and simmer on low for 10 minutes.
- Stir in half of the spinach, cover, and simmer for 10 more minutes.
- Cool slightly, then transfer the soup to a blender. Work in 2 batches if necessary to keep the hot soup from overflowing the blender as you blend. Alternatively, an immersion blender can be used to blend the soup in the pot. Add the remaining fresh spinach to the soup and blend until smooth.
- Taste for seasoning and serve.
