Zesty Spinach Soup

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.

Yield: 4 servings (serving size: 1 cup soup and 1/4 teaspoon lemon rind)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 119
  • Calories from fat: 0.0%
  • Fat: 4.7g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.5g
  • Carbohydrate: 15.5g
  • Fiber: 2.7g
  • Cholesterol: 8mg
  • Iron: 2.5mg
  • Sodium: 637mg
  • Calcium: 90mg

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

Preparation

  1. 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. 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. 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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