Spinach and Garlic Soup

5.0(9)

Recently we've been dealing with oral surgery that necessitated soft foods for a number of days, and I needed something different to offer, plus I needed something meatless for Lent. I played around with what I had in the pantry, and this is the result. Chicken broth can be used, and I also love to throw in some shredded white cheese in each serving..

by duonyte·published 2009-04-12

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Spinach

Servings

(4–6)

Total time

40 min

prep 15 min

Calories / serving

226 kcal

Ingredients (8)

serves

4 cups vegetable brothvegetable-broth
1 small onion, choppedonion
8 garlic cloves, halved if largegarlic
1/2 cup sliced carrotcarrot
1 large potato, peeled and choppedpotato
2 -3 black peppercornspeppercorn
10 ounces fresh spinach, well-washed and roughly choppedspinach
1 (12 ounce) can evaporated milkevaporated-milk

Instructions (5 steps)

01Put the broth, onion, garlic, carrots, potato, and peppercorns in a large saucepan. Bring to a boil, reduce heat, cover and simmer for about 15 minutes.
02Add the spinach and continue to simmer until the veggies are tender and the spinach is wilted, about 5 to 10 minutes longer.
03Remove from heat. Puree with an immersion blender. If you do not have an immersion blender, puree in batches in a blender. Stir in the milk.
04Return to the stove and heat briefly to heat the milk.

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