Spinach Soup
Ingredients
- 2 tbsp extra virgin olive oil
- 1 yellow onion chopped
- 1 bunch green onions chopped
- 4 c low sodium broth chick or vegetable
- 1 russet potato peeled and chopped into ½ inch cubes
- 1 pound fresh spinach leaves with thick stems trimmed
- ½ c evaporated milk coconut milk or heavy cream work well too
- Sea salt and freshly ground pepper to taste
Instructions
- In a large soup pot, heat olive oil over medium-high heat. Add green and yellow onions and cook until translucent (about 5 minutes). Stir in garlic first, then add potatoes and spinach.
- Cook until spinach wilts.
- Add broth.
- Cook for 15 minutes or until the potatoes are tender. Season with salt and pepper to taste.
- Pour soup into a blender or food processor, and blend until smooth.
- Add milk and mix until creamy.
- Return to pot, and heat through.
Notes
Serve warm