Spinach Soup
This blended spinach soup is as light as it is comforting. It is thickened with potatoes and fior the same reason is gluten free.
Servings: 6
Calories: 131kcal
Ingredients
- 2 tablespoons butter
- 1 cup onion roughly chopped
- 1 clove garlic minced
- 2 celery stalks roughly chopped
- 4 cups spinach leaves
- 3 cups potatoes peeled and roughly cut
- 3 cups water
- Coarse sea salt
- Black pepper
- Sour cream or crème fraîche optional
Instructions
- In a saucepan over medium heat, melt the butter and sauté the onion, garlic, and celery until they begin to wilt, about 5 minutes.
- Add the potatoes and spinach and sauté for 3 more minutes.
- Add the water, increase the heat to medium-high and bring to a boil.
- Cook for 20 minutes until the potatoes are soft.
- Using an immersion blender, blend until a creamy soup is formed.
- Season with salt and pepper.
- Serve hot. You can garnish it sour cream or crème fraîche (optional)
Nutrition
Calories: 131kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 60mg | Potassium: 599mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2001IU | Vitamin C: 28mg | Calcium: 45mg | Iron: 1mg