Monday, January 23, 2012

Zesty Spinach Soup

So, this is the soup I had posted about earlier, and I am finally getting to posting the recipe. I have also found where I got it from! It is my Cooking Light book, but I adapted it a bit to suit my needs, and I didn't have any lemons nor sour cream.

Zesty Spinach Soup
4 tsp olive oil
2 red onions
4 cups veggie broth
3 medium potatoes, diced
1 tsp sea salt
1/4 tsp black pepper
1 10-oz bag baby spinach
1 cup sour cream, divided
1 tsp grated lemon rind

Heat oil in a large pot over medium heat. Add onion; sauté 3 minutes. Add broth and next 3 ingredients. Cover and bring to a boil over high heat; reduce heat, and simmer 8 minutes or until potato is very tender, stirring occasionally. Add spinach; cover and cook 2 minutes or until spinach wilts.
Run soup through blender, adding sour cream as you go.
Serve soup with a dollop of sour cream and a bit of lemon rind.
Yield: 4 1-cup servings

This is without the sour cream and lemon rind, as I said, I didn't have any, but it was still good =)

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