Spinach Soup


Spinach soup is a great diversion from spinach salad.  Same great nutritional density, with a different texture.

Spinach Soup
Serves 6
If you like spinach, you will love this soup!
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  1. 1 leek
  2. 1 inch cube fresh ginger
  3. 1 peeled carrot
  4. 5 cloves fresh garlic
  5. 8 oz fresh raw spinach
  6. 4 cups filtered water
  7. 2 cups vegetable or chicken broth
  8. 1/2 teaspoon salt + pepper to taste
  9. 1/2 avocado
  10. 1/4 cup sunflower seeds
  1. Prep leek by cutting off green stalk, slice down the middle and wash under running water
  2. Slice leek cross way into 1 inch pieces
  3. Peel off outer skin of ginger and slice into 4 pieces
  4. Rough cut carrot into 4-5 pieces
  5. Rough chop garlic
  6. Place spinach + first four ingredients in stock pot; place on burner
  7. Pour water and broth over vegetables
  8. Bring to a boil, then reduce heat to simmer for 20 minutes
  9. 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.
  10. Blend or process until smooth
  11. Add 1/2 avocado
  12. Blend again until smooth
  13. Salt and pepper to taste
  14. Add 1 Tablespoon of sunflower seeds on top of the soup as it is being served
  1. Add hot sauce for an added kick!
  2. 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/
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