Spinach and Potato Soup
I don’t think there’s anyone out there that will argue that eating leafy greens is important for our health. They’re loaded with vitamins and minerals but very low in calories. And, of course, they’re a great source of fiber that will help you feel full and keep you regular. Nature’s broom, right?
That’s all fine and good, but there are plenty of times I don’t feel like sitting down to a giant bowl of leaves for lunch. Even if I do, I can’t tell you how many times I have gone into the fridge to grab my salad greens and they’re spoiled. And now that we’re doing this quarantine thing I haven’t been able to hit up the market for fresh leaves as many times a week as I used to.
Spinach soup packs a lot of vegetable goodness into a warm, filling, and mobile meal. That’s right, I like to take pureed veggie soups in my travel mug. For breakfast, even! Winter mornings are just too cold for a green smoothie.
Spinach and Potato Soup
Ingredients
2 teaspoons olive oil
2 teaspoons butter
1 cup onion, chopped
1 clove garlic, chopped
1 quart chicken stock (Have homemade bone broth*? Even better!)
16 ounce frozen spinach
3/4 pound russet potato, peeled and chopped
salt and pepper to taste
Directions
In 3 quart stockpot combine oil and butter and heat until melted; add onions and garlic and sauté until onions are translucent. Add stock, spinach, and potatoes and bring mixture to a full boil. No need to thaw the spinach! Reduce heat and simmer until the potatoes are tender, about 15 minutes. Remove from heat and let cool slightly.
Pour 2-3 cups of spinach mixture into a blender and process until smooth. Transfer blended soup to a storage bowl and repeat blending with remaining chunky spinach mixture.
*Homemade bone broth puts this soup over the top. Hair, skin and joint healthy collagen from long-simmered bone broth adds a velvety feel that is extra soothing during chilly months.
This soup freezes especially well, so you could make a double or triple batch of it and have quick and nutritious greens at a moments notice! I’ve used frozen pureed veggie soups for a fast dinner side dish, to accompany a grilled cheese when I realized I was accidentally out of canned tomato soup, and for warming, mobile winter breakfast when I had absolutely zero time to prepare something else. Turns out it was even healthier than what I’d make myself if I actually had time. Interesting how a shortcut can turn out to be the better option 🤔
If you try this recipe out, I’d love to know how you like it! Comment here or tag me in a photo on Facebook. Three thousand extra points if it’s a travel breakfast pic!