Spinach is full of lutein, a vitamin that helps improve and maintain healthy eyesight. Since the spinach in this soup is blanched instead of cooked, it retains almost all of it’s natural nutrients.
Ingredients
1 pound fresh spinach, stems removed
1 tbs butter
1 small yellow onion
1 tbs minced garlic
1 sliced jalapeno
2 cups vegetable or chicken broth
4 ounces room temperature cream cheese
1/4 cup Parmesan cheese
Salt and pepper to taste
Instructions
Bring a pot of water to a boil while preparing a bowl of ice water. Add the spinach to the boiling water for 20-30 seconds before placing it into the ice water. Leave in the ice water for five minutes before draining through a colander.
Melt the butter in a pot and sautee the onion and garlic until tender. Add the jalapeno. Cook for about twenty seconds before adding the spinach, cream cheese, and broth. Cook for one minute before using an immersion blender to blend until smooth.
Stir in the cheese and add salt and pepper to taste.
Notes:
Easily make this vegan by using vegetable broth, vegan butter, and vegan cheeses. Parmesan can be replaced with nutritional yeast, found in the baking aisle of most grocery stores.
