Parmesan Spinach Soup
- Vegetable recipes
- Gluten free
- Peanut free
- Low calorie
This satisfying, simple soup emphasizes the wonderful flavour of spinach, accented with just a few other ingredients.
Ingredients
- 3 tbsp (45 mL) olive oil
- 1 large Spanish or white onion, chopped
- 1 large clove garlic
- 1 large baking (russet) potato, in large dice
- 1-3/4 tsp (9 mL) salt
- 3 bunches spinach (12 to 14 oz/375 to 400 g each), coarsely chopped
- 3/4 cups (175 mL) finely grated Parmesan cheese
- 1/4 tsp (1 mL) black pepper
Preparation
In soup pot or Dutch oven, heat oil over medium heat. Fry onion and whole garlic clove until onion is soft, 8 to 10 minutes. Stir in potato and salt; fry, stirring, for 1 minute. Add spinach and 4 cups/1 L water. Cover and bring to boil.
When spinach wilts, stir and reduce heat. Simmer, covered, until potatoes fall apart when pierced, about 15 minutes. Purée. Stir in Parmesan cheese and pepper; return to simmer, adding more water to thin if desired. Cook, stirring, for 2 minutes.
Makes 8 to 10 servings.
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