Ingredients
3 cloves garlic, minced
1 bag prewashed spinach (baby or regular)
4-6 cups vegetable broth
1 red potato, cubed ***If you can't eat potato, the flesh of one avocado or a drained can of white beans can be substituted. The point is to add some creaminess to the soup
Salt & Pepper to taste
Red Pepper Flakes (optional)
Olive Oil
Directions
1- In a large soup pot, heat the garlic over medium heat in a small amount of olive oil (1-2 tbsp.) for 1-2 minutes. Add spinach and potatoes, and stir to mix. Cook for another 5 min., or until spinach is wilted.
2- Add vegetable broth and season with salt and pepper. Bring to a boil and then lower to simmer for approx. 15 min., or until potato is soft. If using avocado or beans, just heat through.
3- Using an immersion blender, blend soup until smooth. If using a regular blender, allow soup to cool a bit before blending, and blend in batches.
Serving Options: Garnish with red pepper flakes, or top with Parmesan cheese. Add GF croutons if desired.
