Spinach Soup


  • 2 teaspoon olive oil
  • 2 cloves garlic
  • 1/2 medium onion (finely chopped)
  • 1 stalk celery (finely chopped)
  • 1 medium potato (white; peeled and cubed)
  • 2 cups chicken broth or vegetable broth (fat-free, low-sodium)
  • 2 cups milk (fat-free)
  • 1 bag baby spinach
  • Black pepper (freshly ground, to taste)


  1. Heat the oil in a large sauce pan or dutch oven.
  2. Sear the garlic, onion, celery, and potato for 5 minutes.
  3. Add chicken broth and milk to the mixture. Bring to a boil, cover, and simmer for 10 minutes.
  4. Stir in half the spinach, cover, and simmer for 10 minutes.
  5. Let it slightly cool. Pour the soup in a blender. Do it in two batches, if neccessary.
  6. Add the remaining spinach and blend until smooth. If working in batches, add half of the remaining spinach with each batch.
  7. Depending on the seasson, serve warm or cold.

Source: www.thespruceeats.com