Spinach Soup

Ingredients

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Garlic

  Raw

  1 clove or 3g

• Onions

  Raw

  ½ small or 35g

• Pumpkin

  Raw

  1 cup, cubed or 116g

• Potato

  Flesh and skin, raw

  ½ Potato small or 85g

• Chicken broth

  Soup, canned, less/reduced sodium

  6 cup or 1.44kg

• Spinach

  Raw

  3 cup or 90g

Directions

1. Warm the olive oil in a large saucepan or Dutch oven over medium heat. Add the garlic, onion, pumpkin, and diced potato, and cook, stirring occasionally, until starting to soften, about 5 minutes.
2. Pour in the chicken broth, bring to a boil, then reduce to a gentle simmer, cover, and cook for 10 minutes.
3. Stir in half of the spinach, cover again, and simmer until the vegetables are very tender, about 10 minutes more.
4. Let the soup cool slightly. Transfer to a blender, add the remaining spinach, and blend until perfectly smooth; adjust seasoning to taste and serve warm.