|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 5g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This fresh spinach soup is wonderfully nutritious and delicious. It's also easy to put together and can be ready in less than 30 minutes, making it an ideal light lunch or a great starter for dinner.
This soup has a brilliant green color because half of the spinach is reserved and blended into the soup after cooking. It's a great trick that also helps retain all of the nutrients found in fresh spinach.
The lovely part about this spinach soup is that it's very versatile. It makes a warm and inviting soup for winter, but it can also be cool and invigorating, so it works in the summer as well. You can enjoy it for lunch with a simple salad, or serve it with a complete dinner for the family.
No matter when you eat it, this soup is even better when served with a loaf of crusty, seeded whole grain bread. Add a dollop of fat-free sour cream or plain Greek yogurt for another dimension as well.
- 2 teaspoons olive oil
- 2 cloves garlic (minced)
- 1/2 medium onion (finely chopped)
- 1 stalk celery (finely chopped)
- 1 medium potato (peeled and cubed)
- 2 cups chicken or vegetable broth
- 2 cups fat-free milk
- 1 (6-ounce) bag baby spinach (divided)
- Black pepper (freshly ground to taste)
- Kosher salt (to taste)
Gather the ingredients.
In a large saucepan or Dutch oven, heat the oil. Sauté the garlic, onion, celery, and potato for 5 minutes.
Add chicken broth and fat-free milk. Bring to a boil, cover, and simmer for 10 minutes.
Stir in half the spinach, cover, and simmer for 10 more minutes.
Cool slightly, then transfer soup to a blender. Work in two batches, if necessary to keep the soup from escaping 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.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender a little less than half, vent the top, and cover with a folded kitchen towel while blending.
If you want to make this soup dairy free and vegan, simply swap out the milk for soy milk, almond milk, or another non-dairy milk, and use vegetable stock or water.
This soup is easily adaptable to other herbs, both fresh and dried. Try a little bit of celery salt, chives, parsley, or even cumin. You can take this soup in a number of directions. Similarly, swap out the onion for thinly sliced leeks or scallions.