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Review- Emerald Spinach Soup with Tomato

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This is very good! I love how creamy it is, and how wonderful the house

smelled while it was cooking. My partner liked it so much, she wants us

to make it for dinner again tonight! :) I added a dried chipotle last

night. I think tonight I'll throw in some cannellini beans. Thanks for

sharing such a great recipe, Dojay! Peace, Mo

 

lavender dojay wrote:

> This soup is rich in color and flavor.

> Dojay

>

> Emerald Spinach Soup with Tomato

>

> 1 large onion, chopped

> 2 cloves garlic, peeled and crushed

> 4 stalks celery, chopped

> 1 tsp. ground cumin

> 4 tsps. olive oil

> 6 cups firmly packed leaf spinach or 2 10 oz. packages frozen leaf spinach

> 4 cups vegetable broth

> 1 tsp. dry oregano leaves, crushed

> 2 cups diced tomatoes

> 1 1/2 tbsps. sour cream or vegan plain yogurt, optional

> salt and pepper, optional

>

> In deep, soup pot over medium heat, place onion, garlic, celery, and cumin

with olive oil. Stir and sauté for about 5 minutes. If using fresh spinach,

remove any large stems. Wash thoroughly. Add leaf spinach to pan; stir well.

Lower heat and cover. Allow all vegetables to steep until spinach is wilted and

partially cooked. If using frozen leaf spinach, cooking will take a bit longer.

Add broth with oregano and bring to a low boil.

> Gently cook, covered, 20 to 25 minutes. Using 1-1/2 cups at a time, blend soup

mixture in blender or food processor** until smooth. Return entire soup mixture

to pan and reheat. Soup will be a rich green color.

> Just before serving, add 1 3/4 cups diced tomato and heat. Season to taste

with salt and pepper, if desired. Tomato should be hot but not truly cooked. To

serve, ladle hot soup into warm bowls and garnish with an optional dollop of

sour cream or vegan plain yogurt and reserved diced tomatoes. Serve hot. Yields

6 servings

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Glad you liked it Mo. I have been busy and very behind in joining in

with the group. I have several more recipes I'm going to be posting.

Hope you find another to try out.

This soup is even better the next day if there's any left.

 

Dojay

 

, Maureen <ailanthus wrote:

>

> This is very good! I love how creamy it is, and how wonderful the

house

> smelled while it was cooking. My partner liked it so much, she wants

us

> to make it for dinner again tonight! :) I added a dried chipotle last

> night. I think tonight I'll throw in some cannellini beans. Thanks

for

> sharing such a great recipe, Dojay! Peace, Mo

>

> lavender dojay wrote:

> > This soup is rich in color and flavor.

> > Dojay

> >

> > Emerald Spinach Soup with Tomato

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