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Spinach Soup

Prep Time10 minutes
Cook Time20 minutes
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.