Spinach Soup
by
Spinach soup is a great diversion from spinach salad. Same great nutritional density, with a different texture.
Spinach Soup
2018-01-14 03:44:02
Serves 6
If you like spinach, you will love this soup!
Ingredients
- 1 leek
- 1 inch cube fresh ginger
- 1 peeled carrot
- 5 cloves fresh garlic
- 8 oz fresh raw spinach
- 4 cups filtered water
- 2 cups vegetable or chicken broth
- 1/2 teaspoon salt + pepper to taste
- 1/2 avocado
- 1/4 cup sunflower seeds
Instructions
- Prep leek by cutting off green stalk, slice down the middle and wash under running water
- Slice leek cross way into 1 inch pieces
- Peel off outer skin of ginger and slice into 4 pieces
- Rough cut carrot into 4-5 pieces
- Rough chop garlic
- Place spinach + first four ingredients in stock pot; place on burner
- Pour water and broth over vegetables
- Bring to a boil, then reduce heat to simmer for 20 minutes
- Once all the vegetables are tender, place in a blender or food processor; puree in batches if necessary; use extreme caution to not add too much at one time. The liquid is hot and will easily expand while blending.
- Blend or process until smooth
- Add 1/2 avocado
- Blend again until smooth
- Salt and pepper to taste
- Add 1 Tablespoon of sunflower seeds on top of the soup as it is being served
Notes
- Add hot sauce for an added kick!
- If you like a New Mexican flair, add one small can green Chile to the pot in step number 6.
Adapted from The Soup Bible
Adapted from The Soup Bible
Renee Matthews | Gluten Free Coach | Dietitian https://reneenutrition.com/
Renee Matthews
