Just for the reason that you are diet conscious of vegetarian doesn’t mean you have to give up on mouth-watering food items. Many low-calorie dishes are appetizing. Spinach Soup is one of them. This velvety dish not only tastes amazing but is a power pack of anti-inflammatory epoxy xanthophylls, Vitamins, beta-carotene, manganese, zinc and selenium etc.
Olive oil - 2 teaspoons
Cloves garlic – finely chopped - 2
Onions - finely chopped - ½ medium
Stalk celery - finely chopped - 1
White potato - peeled and cubed - 1 medium
Chicken or vegetable broth (fat-free low-sodium) - 2 cups
Fat-free milk - 2 cups
Bag baby spinach - 6 ounces
Freshly ground black pepper
Pour 2 teaspoons of olive oil into a large saucepan and heat it over an average heat range.
Add 2 finely chopped cloves garlic, hacked onion, sliced celery, and white potato cubes to the warm olive oil. Stir fry the ingredients for the next 5 minutes or until lightly tender.
Now stir in 2 cups of fat-free 2 cups chicken or vegetable broth and 2 cups of fat-free milk.
Top the mixture with 6 ounces of bag baby spinach.
Now cover the sauce pan by setting its lid at the top and let the mixture simmer over medium heat for approximately 10 to 15 minutes.
Carefully remove the saucepan from heat and set aside for few minutes until warm enough to handle.
Pour the spinach mixture into an electric blender, seal it and blend until finely smooth.
Shift the mixture back into the saucepan and cook it for 2 to 3 more minutes.
Your yummy Spinach Soup is all set; remove it from heat and equally divide among four medium soup bowls.
Place spoons in the soup bowls and dust with some freshly ground black pepper to enhance the look and taste.