Monday, February 18, 2013

Recipe: Gluten and Dairy Free Spinach Soup

I make this soup often because it requires very little time and very few ingredients, but always tastes great.  My son loves it too, which is a bonus.  It is also very healthy!

Ingredients

3 cloves garlic, minced
1 bag prewashed spinach (baby or regular)
4-6 cups vegetable broth
1 red potato, cubed ***If you can't eat potato, the flesh of one avocado or a drained can of white beans can be substituted.  The point is to add some creaminess to the soup
Salt & Pepper to taste
Red Pepper Flakes (optional)
Olive Oil

Directions

1- In a large soup pot, heat the garlic over medium heat in a small amount of olive oil (1-2 tbsp.) for 1-2 minutes.  Add spinach and potatoes, and stir to mix.  Cook for another 5 min., or until spinach is wilted.

2- Add vegetable broth and season with salt and pepper.  Bring to a boil and then  lower to simmer for approx. 15 min., or until potato is soft.  If using avocado or beans, just heat through. 

3- Using an immersion blender, blend soup until smooth.  If using a regular blender, allow soup to cool a bit before blending, and blend in batches.

Serving Options:  Garnish with red pepper flakes, or top with Parmesan cheese.  Add GF croutons if desired. 

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