Spinach Soup Recipe | Nutritional Therapy for IBD

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Recipes

Spinach Soup

Prep:

Cook:

4 servings

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Ingredients

1 TBSP olive oil

1 medium or large onion white or sweet, chopped

12 oz spinach or baby spinach

4 cups broth

Freshly grated parmesan cheese to taste

1 TBSP (15 ml) olive oil

1 medium or large onion white or sweet, chopped

340 grams spinach or baby spinach

946 ml broth

Freshly grated parmesan cheese to taste

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Dietary Therapies

IBD-AID P2

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

Instructions

Heat oil in pot. Add the onions and sauté for 5 minutes or until soft.
Add the spinach in sections, stirring it with the onions until it wilts.
If you have an immersion blender blend the spinach in the pot and add broth
If you do not have an immersion blender, remove onions and spinach from the pot and place in a food processer. Blend until smooth.
Return the mixture back to the pot and add 4 cups (946 ml) preferably low-sodium vegetable/chicken/beef* broth.
Bring to a boil, then reduce. It is ready to serve.
Grate parmesan cheese to taste over soup.