Spinach Soup

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

Ingredients:

• 2 tsp olive oil
• 2 cloves garlic
• 1/2 medium onion, finely chopped
• 1 stalk celery, finely chopped
• 1 medium white potato, peeled and cubed
• 2 cups fat-free, low-sodium vegetable broth
• 2 cups fat-free milk or 1/2 cup cream or 2 cups almond milk
  
• 1 six ounce bag baby spinach
• Freshly ground black pepper

Preparation:

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.

Serves 4

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