Spinach Soup

🧂 Ingredients

• 1 tablespoon olive oil
• 1 small onion

  chopped (1 heaping cup)
• 2-3 cloves garlic

  chopped
• 1 medium potato

  chopped, (about 1 cup)
• 16 ounces spinach

  fresh or frozen
• 4 cups low sodium broth

  chicken or veggie
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 cup nonfat plain Greek yogurt
• a dash or two of nutmeg

Instructions

• 1 Heat oil in a large pot and add onion, garlic, potato and a pinch of salt. Cook
  for about 5-10 minutes, stirring occasionally, until the onions are traslucent
  and potatoes are tender.
• 2 Add broth and turn up the heat, and bring to a steady simmer. Add in spinach, a
  little at a time, and cook for 5-8 minutes or until the greens are wilted but
  still vibrant. Turn off the heat.
• 3 Allow the soup to cool a bit before blending with an immersion blender or
  spooning it into a high-speed blender or food processor. Loosley place on the
  lid (do not seal) and pulse soup a few times to get it started, then blend until
  you have a smooth consistency. You may have to do this in batches.
• 4 At this point, you can adjust seasonings and enjoy or add in Greek yogurt and
  nutmeg, and blend one more time. This adds a bit more body and flavor to the
  soup, but I enjoy it both ways!

Nutrition Info