Spinach Soup

I've made an increased effort to include more vegetables in my diet the past few weeks. LOTS of spinach. After many spinach salads last week, today I switched to soup.

I started with 8 cups of washed, stemmed spinach. Stemming was the only time intensive part of this recipe. It's SO easy. This recipe is adapted from "Eating Well in Season: The Farmers' Market Cookbook."


1 Tbsp butter
1 Tbsp olive oil
1 medium onion, chopped
1 clove garlic, minced
3/4 tsp salt
ground pepper, to taste
2 cups red potatoes, peeled and sliced
6 cups vegetable broth or water (I used water + 1 chicken bouillion cube)
8 cups fresh spinach, stemmed

Heat butter and oil in large stock pot over medium-high heat.
Saute onions, garlic, salt and pepper until soft (about 5 min).
Add potatoes and combine, cooking 3 more minutes.
Add water or vegetable broth and simmer for about 15 minutes until potatoes are fork tender.
Stir in spinach and simmer about 10 minutes until spinach is wilted and tender.

Blend with an immersion blender to desired texture.
Optional: Sprinkle with grated parmesan cheese and grated nutmeg.