Creamy Spinach Soup

Happy St Patty's day! 

Growing up, my mother would make a wonderful creamy spinach soup on cold days.  I think it was a Knorr packet that she "doctored" up, but I have such fond memories of the delicious creamy goodness. I wanted to remake that creamy spinach soup for my own children to enjoy, and this is what I came up with.  

So in honor of leprechauns and all things green -- here is my version of that soup. Please don't be put off with the color, it really is quite tasty!

Creamy Spinach Soup

Serves: 6-8

Active time: 15 minutes

Cook Time: 5 minutes

Total time: 20 minutes

Serving Suggestions: A hearty grilled cheese for lunch, as a starter for a larger dinner, or with some bread and a quinoa salad for a lighter dinner.

What you'll need:

• 2 cups peeled and chopped baking potatoes
• 1 TBLS olive oil
• 1 ½ cups chopped onion
• 3 cups vegetable broth
• Salt and pepper to taste
• 1/4 tsp nutmeg
• 1 10 oz box of frozen spinach, thawed OR 1 9-10 oz bag of fresh spinach OR 1 can spinach, drained but not squeezed dry
• 1 cup almond milk

What you'll do:

• Put the potatoes in a microwave safe dish and heat for 8 minutes until they are tender
• In a large saucepan, heat olive oil.  Saute the onion in the oil for about 5 minutes until transparent.
• Add broth, salt and pepper, nutmeg, potatoes and spinach.  Bring to a boil and simmer for 5 minutes.
• If using raw spinach, add now and stir until wilted.
• Using an immersion blender, or a regular blender, carefully puree the soup until creamy.
• Add milk and stir to combine.