Spinach Soup

Submitted by dicentra

"From 1001 Low Fat. Use vegetable broth to make this vegetarian."

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 10

ingredients

• 1 leek, thinly sliced
• 1 carrot, sliced
• 1 celery rib, sliced
• 1 tablespoon olive oil
• 2 quarts chicken stock
• 2 lbs fresh spinach
• salt and pepper
• 1⁄2 cup grated parmesan cheese

directions

1. Saute leek, carrot and celery in oil in a large saucepan until tender.
2. Add chicken stock and heat to boiling. Add spinach and cook, uncovered, for 2 minutes, or until spinach wilts.
3. Process in a food processor or blender (stick blender!) until smooth.
4. Return to pan and heat until hot.
5. Serve sprinkled with cheese.

Reviews

[SarasotaCook]

First 5 stars. But I have to give this 3 reviews. Yes 3. I tripled the recipe 3 ways because I have a lunch I wanted to take it to. Also, giving some to a neighbor, and third for me. in the freezer or fridge. So ...<br/><br/>First made as is. Very good, I would of liked a little garlic, but that would be my only change. I garnished with the parm and some scallions. I did puree, but I left a little texture. That is just me. Plenty of salt and pepper and it was excellent.<br/><br/>Second, made it as is for the most part. I like the texture before pureeing, so I decided to add some diced potato (I used a canned potato, for a quick fix), I also added garlic, scallions into the broth, red pepper, and some wild mushrooms. It was excellent again. Did NOT puree<br/><br/>Third, I made it as is again, but didn't puree, added scallions, garlic and cheese tortellini. But the soup was the same base.<br/><br/>So, I tasted all 3, packaged them up and all three were great! A very easy, simple soup, full of flavor and healthy. Loved it! Will enjoy it for dinner and later this week.<br/><br/>One Note, I did use a veggie broth, just because I figured why not, make it even healthier!<br/>Excellent easy recipe!

 

[eva_anita]

Perfect recipe for tweaking, adding and removing veggies according to what you have in the kitchen! I used celery leaves (I juiced the stalks in the morning with apple so I only had leaves left) instead of leeks. Added everything more or less, made about half portion. Came out very nice, spinach and parmesan go very well. My soup had a cellery-spinach taste. Then I just cut wholegrain bread into small pieces which I toasted on a hot pan, no oil. I put those into the bowl, poured the soup and my lunch was ready. Very nice.