Cream of Spinach Soup

Spinach is one of my favorite super foods. I love it in salads, and in soups like this. Since the spinach gets added towards the end of the soup, it stays a great vibrant green color. This also means it retains most of its nutrients. 

This soup is great hot or even cold, with a dollop of sour cream or yogurt or on its own!

 

What you will need: 

2 tsp olive oil 

2 tbsp butter 

1 medium potato, peeled and cubed 

1 medium onion, finely chopped 

1 stalk celery, finely chopped 

2 cloves garlic, minced 

2 cups vegetable broth 

2 cups almond milk or fat free milk 

1 (6-ounce) bag baby spinach, divided 

Freshly ground black pepper, to taste 

Kosher salt, to taste 

Optional- sour cream or plain Greek yogurt and dill 

Directions: 

In a large pot, heat the oil. Sauté the potato, onion, celery, and garlic for 5 minutes. 

Add the vegetable broth and milk. Bring to a boil, cover, and simmer on low for 10 minutes. 

Stir in half the spinach, cover, and simmer for 10 more minutes. 

Use an immersion blender and blend the soup in the pot. Add the remaining fresh spinach to the soup and blend until smooth. 

Taste for seasoning and serve as is or top with a dollop of Greek yogurt or sour cream and fresh dill. Enjoy!