emerald spinach soup with tomatoes

[Guest guest]

hey' y'all,

 

i made this soup last week. no IDEA where i got the recipe, aside from somewhere

on the

internet. i thought it came from this group, apparently not, apologies if it's

been posted

here before. anyhow, i made it, it was easy to make, inexpensive, tasted

wonderful, wife

and teenage daughter both enjoyed it enough to put it on the " make again " list.

i just

finished off the leftovers and wanted to thank whoever posted it, but uhhhh,

maybe i

found it on my own. time to share! enjoy!

 

(last night's dinner easy spinach enchiladas, tonight's easy low-fat fettucine

alfredo)

 

this is copied from the site www.fruitsandveggiesmorematters.org - i changed one

ingredient to make this recipe vegetarian

 

ron e., in charlotte

NP: the allman brothers band, baby!

 

Emerald Spinach Soup with Tomato

A vivid and colorful soup that is full of flavor and truly satisfying.

Preparation time: 30 minutes

Serves: 6.

Cups of Fruits and Vegetables per Serving: 1.

1 large onion, chopped

1 clove garlic, peeled and crushed

4 stalks celery, chopped

1 tsp. ground cumin

4 tsp. olive oil

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

4 cups low-sodium vegetable broth

1 tsp. dry oregano leaves, crushed

2 cups diced tomatoes

1 ½ Tbsp. sour cream, optional*

salt and pepper, optional*

 

In deep, heavy 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 chicken broth with oregano and

bring to a low

boil.

Gently cook, covered, 20 to 25 minutes. Using 1 ½ 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 and reserved

diced

tomatoes. Serve hot.

 

**Chef's Notes:

1. Blenders and/or food processors may be used to puree and chop foods. If an

ultra-

smooth consistency, is desired, please use a blender. For a less-smooth

consistency use

the food processor. Be cautious when pureeing hot liquids. Allow for large

amounts of

expansion space in the container, for steam will form as the machine starts.

 

 

2. Soups, stews, and most sauces are blends of foods and flavors. These foods

are far

superior in flavor if made the day prior to serving. The extra time allows the

mellowing

and exchange of flavors to increase. Don't worry; it's easy. Just make the soup

or selected

dish the night before while cleaning the kitchen from dinner. Presto! With a few

extra

minutes, an extra meal is waiting in the refrigerator, ready to heat and serve.

 

 

*Optional ingredients are not included in dietary analysis.

 

Each serving provides: An excellent source of vitamin A, vitamin C and folate,

and a good

source of calcium, magnesium, potassium and fiber.

Nutritional Information per Serving

Calories: 98 Carbohydrates: 12g

Total Fat: 4.1g Cholesterol: 3mg

Saturated Fat: 0.7g Dietary Fiber: 5g

% of Calories from Fat: 33% Sodium: 508mg

% of Calories from Saturated Fat: 6% Protein: 6g

Credit: Recipe was developed for Produce for Better Health Foundation (PBH) by

Chef Carmen I. Jones, CCP. This recipe meets PBH and Centers for Disease Control

&

Prevention (CDC) nutrition standards that maintain fruits and vegetables as

healthy foods.