This healthy spinach soup turned out incredibly well, and it was a fantastic way to use up a bunch of about-to-go-bad spinach. (Kale, or any other dark leafy greens would work well with this recipe.) MY KINDERGARTENER ATE IT AND LIKED IT!
Whisking flour into the chicken stock is a great trick for making soup “thick and creamy” without adding much fat. Pre-heart attack, I would’ve added heavy cream to a soup like this.
This spinach soup can easily be made vegan by swapping the chicken broth and cow’s milk for vegetable broth and a plant-based milk.
I served this soup with a side of Air Fryer Pepperoni Pizza Rolls, which were definitely fantastic.
Spinach Soup
Servings: 4
Calories: 88kcal
Ingredients
- 1 teaspoon olive oil
- 2 garlic cloves (finely minced)
- ½ cup chopped onion
- 2 scallion (chopped)
- 2 tablespoon all-purpose flour
- 3 cups low sodium chicken broth
- 5 ounces baby spinach leaves
- 1 cup skim milk
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup nonfat Greek yogurt for topping
Instructions
- Heat the olive oil in a large stock pot.
- Cook the garlic, onion and scallion over medium heat for about 3 minutes until softened.
- Whisk the flour and chicken broth together.
- Pour the chicken broth into the pot, and turn the heat up to "high." Put the lid on the stock pot and bring the broth to a boil.
- When the pot boils, add the spinach and turn the heat down to "medium-low." Allow the soup to simmer for about 15 to 20 minutes with the lid on.
- Use an immersion blender to liquify the vegetables.
- Add the milk, salt, and pepper.
- Top each bowl of soup with about 1 tablespoon of Greek yogurt, for a little extra protein and acidity.
