This fresh-tasting spinach soup is wonderfully nutritious. Its bright green color is a result of adding half the fresh spinach just before blending. Enjoy this delicious soup with crusty whole grain bread.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Heat oil in large saucepan or Dutch oven. Sauté garlic, onion, celery and potato for 5 minutes. Add vegetable broth and 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, working in two batches if necessary.
Add remaining spinach and blend (if working in two batches, use half the remaining spinach with each batch). Blend until smooth.
Approx Per Serving: Calories 113, Calories from Fat 23, Total Fat 2.5g (sat 0.4g), Cholesterol 2mg, Sodium 143mg, Carbohydrate 15.6, Protein 6.8g
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