15
Soups
Bright Greens Soup
The potatoes add a creaminess to this yummy blended soup that is perfect for a springtime lunch.
Yield:
about 3 cups
INGREDIENTS
1
tablespoon olive oil
1
medium onion, finely chopped
1
garlic clove, finely chopped
¾
teaspoon kosher salt, divided
Pinch freshly ground black pepper
2
cups chicken or vegetable broth, low
sodium (Be sure it is light in color.
Some vegetable broths can be dark
brown, which will make the finished
soup dark.)
4
ounces Yukon Gold potatoes, peeled
and cut into 1-inch pieces
5
ounces baby spinach
1
ounce watercress, optional (If you
cannot find watercress, or wish not to
use it, you can substitute additional
spinach in its place.)
Pinch ground nutmeg
1
tablespoon fresh lemon juice
INSTRUCTIONS
1. Put the oil into a medium stockpot or large saucepan set over medium-low heat. Once hot,
add the onion and garlic with a pinch of the salt and pepper. Cook until softened and fragrant,
about 4 minutes.
2. Add the broth, potatoes and remaining salt. Increase heat to high to bring to a boil. Once
boiling, reduce to a simmer and cook, partially covered, until potatoes are soft, about 12 to 15
minutes.
3. Remove the pot from the heat and stir in the spinach and watercress. Stir until wilted and then
add the nutmeg and lemon juice.
4. Using a slotted spoon, transfer the soup solids into the blender jar. Allow to cool slightly,
uncovered, about 5 minutes. Pour the cooking liquid into a liquid measuring cup; reserve.
5. Cover with the integrated measuring cup removed and begin to blend on Low. Gradually add
the cooking liquid through the opening in the cover until the desired consistency is achieved.
Replace integrated measuring cup, increase speed to High and continue to blend for an
additional 30 seconds to ensure a velvety smooth soup.
6. Taste and adjust seasoning as desired.
Nutritional information per serving (1 cup):
Calories 135 (54% from fat) • carb. 12g • pro. 4g • fat 9g • sat. fat 1g • chol. 0mg • sod. 760mg • calc. 79mg • fiber 3g
