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Zesty Spinach Soup

Oxmoor House
Prep time 2 mins
Cook time 13 mins
Yield 4 servings (serving size: 1 cup soup and 1/4 teaspoon lemon rind)
Grated lemon rind brightens the fresh flavor of this vegetarian soup. For an effortless meal, serve it with Crostini with Sun-Dried Tomato and White Bean Spread.

Ingredients

  • 2 teaspoons olive oil
  • 1 1/2 cups chopped onion (1 small)
  • 2 cups organic vegetable broth
  • 1 cup (1/2-inch) diced Yukon Gold potato
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (6-ounce) package fresh baby spinach
  • 1/2 cup reduced-fat sour cream, divided
  • Reduced-fat sour cream (optional)
  • 1 teaspoon grated lemon rind

Nutrition Information

  • calories 119
  • caloriesfromfat 0.0 %
  • fat 4.7 g
  • satfat 1.8 g
  • monofat 2.3 g
  • polyfat 0.3 g
  • protein 3.5 g
  • carbohydrate 15.5 g
  • fiber 2.7 g
  • cholesterol 8 mg
  • iron 2.5 mg
  • sodium 637 mg
  • calcium 90 mg

How to Make It

  1. Heat oil in a large saucepan over medium heat. Add onion; sauté 3 minutes. Add broth and next 3 ingredients. Cover and bring to a boil over high heat; reduce heat, and simmer 8 minutes or until potato is very tender, stirring occasionally. Add spinach; cover and cook 2 minutes or until spinach wilts.

  2. Place half of soup and 1/4 cup sour cream in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup and 1/4 cup sour cream.

  3. Pour soup evenly into 4 bowls. Top each with a dollop of additional sour cream, if desired, and 1/4 teaspoon lemon rind.

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