"Zero"-Spinach Soup

Soup is something that can be a total life-saver during the week, especially when you can feel guilt-free about each serving! I call this "zero" soup because with all the veggies and the clear broth, there are very limited calories and tons of nutrients - and just because this soup is good for you, do not assume it is limited on taste- because it is not!
(The nutmeg at the end really adds a depth of flavor that you just can't get with anything else, so don't skip it- no, it won't taste anything like pumpkin pie, I promise!! )

Ingredients & Recipe
Printable Recipe

• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 celery stalk, chopped
• olive oil
• 2-3 cups (firmly packed) fresh spinach
• 2 cups of vegetable broth, plus more if desired
• S & P
• dash of nutmeg

Heat a large pot or Dutch oven over medium heat. Drizzle in a tablespoon or so of olive oil and begin to saute the onion, garlic and celery, for about 5 minutes until they begin to soften.

Pour in 2 cups of broth, bring up to a boil. Add in the spinach, cover and simmer for 6-8 minutes. Remove the pot from the heat, uncover and let it stand for about 5 minutes. Transfer the soup into a blender in batches and blend to your desired texture, or use a handheld blender to puree right in the pot. Season the blended soup with S & P, nutmeg, and add a little more broth as you like. Serve nice and hot, with no guilt!

You Could Also Try...

• Add in turkey meatballs to the soup after blending
• Use a 10 oz. box of frozen spinach instead of fresh, no need to defrost