Spinach soup made low fat with cooked spinach and milk, with a dash of pepper is truely delicious and nutritious. Spinach is a health-promoting powerhouse among fresh leafy greens. But, a recent study said that spinach and other leafy greens lose their nutritional value the longer they stay refrigerated. To get the most nutrients out of fresh spinach, keep it refrigerated and use as soon as possible after you purchase it.

Serves: 4 persons
Cooking time: 20 minutes
Preparation Time: 15 minutes

Ingredients

• 2 bunches of fresh spinach (about 1½ lbs)
• 2 teaspoon olive oil
• 1 clove garlic chopped
• ¼ cup chopped onion
• 1 stalk finely chopped celery (optional)
• 2 cups fat-free milk
• 1 cup water or vegetable broth
• Freshly ground black pepper
• Salt to taste

Method

Wash the spinach and chop it coarsely.

Heat oil in large saucepan; sauté garlic, onion and celery until tender

Add spinach and sauté until soft and cooked.

Allow it to cool. Add milk, water/broth, salt and spinach and puree in a blender until smooth.

Transfer to a sauce pan and bring to a boil and simmer for few minutes

Serve hot with crispy garlic toast

Note

Some people add a cooked potato to the soup to make it thicker and creamier.