I like cream soups more than I like brothy ones. I also like to use items that are kind of not at their peak – not spoiled – but not really the best they could be. However, I don’t think true cream soups – made with half and half, full-fat cream, etc., are the best for overall health. So, I use my own methods. Follows is a spinach soup, but you can use any vegetable you want in its place. I even use lettuce that is not really perky, and it all comes out fine. So, here you go!
Cream of Spinach (or Whatever) Soup
- olive oil – 2-3 T.
- 1/4-1/2 chopped onion
- 6 oz. spinach
- 3 c. chicken stock
- Pepper, salt, garlic powder, nutmeg – or other flavors for seasoning
- 1 c. unsweetened, plain almond milk
- 1 c. Greek yogurt
- Parmesan cheese, sour cream, full cream, or whatever you want for garnish
Saute onion in heated oil. Add spinach and saute some more. Pour in chicken broth and cover. Cook until spinach is soft and wilted. If you use other vegetables, you may need to simmer longer. If you do, watch your pot and add more liquid if necessary! Season with your choice of seasoning. Remove to blender – or use immersion blender – and puree until very smooth. Return to pot and stir in almond milk and yogurt. Blend well. Heat through. Strain if you have bits of stuff you want to get rid of or just to be fancy and serve in bowl. Garnish with garnish of your choice.
Serves 2-3.
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