Spinach Soup

Cold winter days make me crave the warm comfort of soup.  We’ve had a lot of intense cold this winter, so there has been lots of soup served in my home lately.

recipe green soup

I first learnt to make this type of blended soup almost 20 years ago.  The base of the soup is simple and always made up of the same ingredients – onions, carrots and potatoes to act as the thickening agent. The quantities are approximate; this soup is very forgiving.  The green vegetable that goes into the soup can be varied, according to what you have on hand.  This one is a spinach soup.  If I don’t have spinach in the fridge, I use broccoli.  Other dark leafy greens would work too.

I use no-salt added broth for my soup and simply salt to taste.  This way, there is a lot less sodium in the soup, but the soup still has lots of flavour.

Recipe:  Spinach Soup

Ingredients:

  • 1 tsp olive oil
  • 1 yellow onion, chopped
  • 2 tsp fresh thyme, or 1 tsp dried
  • ¼ tsp chili powder
  • 2 medium size potatoes, chopped
  • 1 cup carrots
  • 4 cups no-salt added chicken broth
  • 2 cups water
  • 12 oz spinach, any tough stems removed
  • Salt and pepper, to taste
  • Sour cream (optional)

Directions:

  1. Heat olive oil in small non-stick pan on medium heat.  Sauté onions until they begin to brown, about 5 minutes.  Reduce heat, add thyme, 1 tbsp water and cover.  Continue to cook, stirring occasionally, until the onions reduce and turn a deep caramel colour, about 25 minutes.  When onions are almost done, add chili powder and cook for one minute, to get the rawness out of the chili powder.
  2. Meanwhile, add broth, water, potatoes and carrots to large pot, cover and bring to a boil.  Reduce heat to medium and continue to simmer until potatoes and carrots are tender.
  3. When onions are caramelized, add to large pot.  Return to simmer.  Add spinach, salt and pepper and cook until the spinach is tender, but still bright green, about 5 minutes.
  4. Remove from heat and let cool for a few minutes.  Use an immersion blender to purée the soup into a smooth texture.
  5. If desired, serve soup with a dollop of low-fat sour cream for a creamier soup.
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