This spinach soup is gluten-free (as long as you make sure your vegetable stock doesn’t include any gluten) so it’s perfect for anyone with a gluten intolerance.
If you don’t have fresh spinach, you could use frozen, chopped spinach instead. In that case it might take a little longer to bring the soup back to a simmer, once adding the frozen spinach in it. And you can add the whole amount at once, instead of saving half of it for the blender.
Ingredients
3 1/2 tbsp Land O Lakes butter
1 onion, finely chopped
2 garlic cloves, finely chopped
1 medium potato, peeled and chopped into chunks
15 oz. vegetable stock
20 oz. McArthur milk
1 lb fresh spinach, washed and roughly chopped
pinch of white pepper
salt, to taste
Instructions:
Using a large saucepan with a lid, fry the onion and garlic, for 5 minutes until softened. Stir in the potato, cook for another minute.
Add the vegetable stock, simmer for about 8 to 10 minutes, until the potato has started to soften.
Add the milk and bring back up to a simmer. Add half of the spinach, cover with a lid and simmer for 15 minutes.
Remove from heat and let cool for 5 minutes. Pour the soup into a blender, add the remaining spinach and blend.
Return to saucepan and reheat the soup. Season with salt and white pepper. Serve with hard boiled eggs.
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Quick tip: Use half milk, half cream to get an even creamier soup.