Cream of Spinach Soup
Servings
4Serving size
about 2 cupsThis recipe can be multiplied and makes great leftovers. Serve with a dinner roll or gluten-free dinner roll.
Serve with Caesar Salad or Mushroom Salad or Warm Zucchini, Basil and Tomato Salad or Zucchini Salad
Ingredients
| 4 tsp. Olive oil (divided) |
| 1 large White onions (diced) |
| 2 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 2 cups No salt added vegetable stock |
| 1/2 tsp. Salt |
| 1/4 tsp. Ground nutmeg |
| 1 to taste Black pepper |
| 32 Ounces Fresh spinach |
| 2 tsp.. Maple syrup |
| 1 tsp.. Worcestershire sauce |
| 1/4 cup 2% milk |
Instructions
Add the diced onion when the oil is hot.
Cook for about 5 minutes stirring frequently.
Add the white beans, vegetable stock, salt, nutmeg and pepper.
Cover and reduce the heat to low.
Simmer for about 30 minutes. Stir occasionally.
After the beans have been cooking for about 20 minutes, place one teaspoon of the oil in a large skillet.
Add half of the spinach and cook for about 5 minutes, stirring frequently, until wilted.
Add the cooked spinach to the pot with the beans.
Add the remaining teaspoon of the oil to a large skillet.
Add the remaining spinach and cook for about 5 minutes, stirring frequently, until wilted.
Add the cooked spinach to the pot. Stir well.
Add the maple syrup and Worcestershire sauce. Stir.
Using a blender or stick blender, puree until smooth.
Add the milk, stir, and serve.
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Mushroom Salad
Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.
Warm Zucchini, Basil and Tomato Salad
Place the olive oil, vinegar, salt, pepper and maple syrup in a bowl, whisk and set aside. Slice the tomatoes in half and place in the bowl with the vinaigrette. Place the water in a medium stock pot over high heat. When the water comes to a boil, blanch the…
Zucchini Salad
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Spinach soup is great. Try serving it with a small dollop of sour cream and a touch of dry sherry. Sweet, bitter, savory, and not too salty. With this soup it’s easy to want to oversalt, but too much and you’ll overwhelm the delicate flavor of the spinach. Serve with a side salad and a roll for the perfect cold night’s meal.