This velvety green soup gets its inherent richness from the addition of a peeled, Russet potato. Its color comes from healthy baby spinach leaves and its flavor from a pinch of nutmeg, a touch of cream and a topping of Greek yogurt and crunchy slivered almonds. Healthy, hearty and oh-so-smooth, this vegetarian soup is perfect for any season of the year.
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Spinach-Potato Soup
Ingredients:
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon unsalted butter
- Pinch of crushed red pepper flakes
- 1 yellow onion, chopped
- 2 garlic cloves, thinly sliced
- 1 Russet potato, peeled and cut into chunks
- 1 lb. baby spinach
- 4 cup low-sodium chicken broth
- Salt and pepper
- Pinch of nutmeg
- ½ cup half and half, or heavy cream
- Toppings: slivered almonds and plain Greek yogurt
Directions:
- Heat the oil and the butter over medium-low heat in a Dutch oven. Add in the red pepper flakes, the onion and the garlic; cook, stirring often for 5-7 minutes or until the onions are soft. Add in the potato and season the mixture with 1 teaspoon salt and a grinding of pepper. Cook for an additional 5 minutes and then add in the stock and the spinach. Bring the soup to a simmer and cook for 12-15 minutes or until the potatoes are tender and the spinach wilted. Puree the soup either in a blender or with a hand-held immersion blender until smooth. Season with a pinch of nutmeg and stir in the cream. Adjust seasonings if necessary, serve with the toppings.
Tagged: almonds, chicken broth, garlic, Greek yogurt, ground nutmeg, potatoes, soup, spinach, spinach-potato soup, vegetarian
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