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
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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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Rating
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Dietary Therapies
IBD-AID P2
SCD
mSCD
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Egg Free
Nut Free
Soy Free
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.
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Nutritional Info
Storage
Notes
*For vegetarian: Use vegetable broth
Used with permission from
UMass Medical School Center for Applied NutritionRelated Recipes
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