Yesterday, we made Jalapeño Spinach Soup.
I liked this soup for a lot of reasons, but mostly because it was green.
I was so darn good you probably burn your mouth in two ways, 1) because you can hardly wait to eat it 2) it is spicy.
Enjoy. #Yummo
Jalapeño Spinach Soup
Ingredients:
- 2 tsp olive oil
- 4 cloves garlic
- 1/4 cup fresh parsley, finely chopped
- 1 medium onion, finely chopped
- 2 stalk celery, finely chopped
- 3 carrots, grated
- 1 medium white potato, peeled and cubed
- 2 cups low-sodium vegetable broth
- 1 cup soy milk
- 1 six ounce bag baby spinach
- 1 jalapeño
- Freshly ground black pepper & sea salt
Preparation:
Heat oil in large saucepan or Dutch oven. Sauté garlic, onion, celery and potato for 5 minutes then transfer into food processor.
Pulse/blend until it has a soupy consistency. Add spinach and blend until smooth.
Transfer back into sauce pan and add veggie broth, parsley, jalapeño, salt, pepper, carrots and soy milk. Bring to a boil, cover and simmer for 20 minutes.
Serve with fresh bread and shredded parmesan cheese. #yummo
Serve with fresh bread and shredded parmesan cheese. #yummo
Food Photography || Milwaukee Wisconsin || Studio 29 Photography
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