Sauteed onion and potato, cooked in the broth, add flavor and extra body, respectively. And a cup of milk stirred into the puree rounds out the taste with extra creaminess and nutrition, but if you prefer, additional broth works, too.
For a funky twist, some soft, fresh goat cheese is melted in — just enough to add a gentle grassy depth and delightful richness without overpowering the delicate soup.
Garnished with a contrasting white drizzle of yogurt, this soup definitely gets the green light as a warming way to get your vegetables and transition into the coming season.
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 1 small russet potato (6 ounces), peeled and diced
- 3 cups low-sodium chicken or vegetable broth
- 1/2 teaspoon kosher salt, or more to taste
- 1/4 teaspoon freshly ground black pepper
- 16 cups (8 ounces) fresh baby spinach
- 1 cup low-fat milk (1%), or more as needed; can substitute 1 cup additional broth
- 3 ounces soft goat cheese (chevre)
- 2 tablespoons plain yogurt (low-fat or full fat)
In a medium pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring, until softened, about 3 minutes. Add the potato, broth, salt and pepper and bring to a boil.
Reduce the heat to medium-low, cover and simmer until the potato is tender, about 10 minutes. Add the spinach, return the soup to a boil and cook until the spinach is completely wilted but still a vibrant green, 1 to 2 minutes. Remove from the heat.
Using an immersion blender, blend the soup until smooth. (Alternatively, let the soup cool for 15 minutes, then puree in batches in a stand blender.)
Return the pureed soup to medium heat; add the milk and cook until warm but not boiling. Add the goat cheese to the pot and whisk until melted.
In a small bowl, stir the yogurt with just enough water or milk, a teaspoon at a time, until it is the consistency of pancake batter.
Ladle the soup into serving bowls and, using a fork, drizzle the yogurt on top as a garnish and serve.
From nutritionist and cookbook author Ellie Krieger.
Tested by Olga Massov; email questions to email@example.com.
Scale and get a printer-friendly version of the recipe here.
Did you make this recipe? Take a photo and tag us on Instagram with #eatvoraciously.
Calories: 180; Total Fat: 9 g; Saturated Fat: 3 g; Cholesterol: 15 mg; Sodium: 280 mg; Carbohydrates: 18 g; Dietary Fiber: 4 g; Sugars: 4 g; Protein: 9 g.