Cool Spinach Soup

This recipe is named Cool Spinach Soup but I eat it hot. I was nervous about eating this soup at first, but now I adore it! For vegatarians, sub veggie broth for the chicken. If you a vegan, omit the milk or sub soy milk.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 2  ounces tofu (soft or firm)
• 1  small onion
• 2  cups  chopped spinach (fresh or frozen)
• 1  cup chicken broth
• 1⁄3 cup fat-free evaporated milk
• 1⁄3 tablespoon olive oil

Directions

1. Chop onion and drain tofu; set aside.
2. In a medium size sauce pan heat olive oil to medium high heat; add onion and sauté until soft, about 3-4 minutes.
3. Add spinach, broth and tofu. Bring to a boil; lower heat. Simmer covered, 6-8 minutes, or until spinach is tender. Remove from heat; cool slightly.
4. Pour mixture into food processor or blender container; puree until smooth. Pour into medium bowl. Stir in milk.
5. Cover and refrigerate until well chilled. Garnish with a lemon slice and mint sprig, if desired. Serve.