Servings: 3
Calories: 42kcal
Ingredients
- 1/2 lb spinach 2 big handfuls
- 1/4 cup diced onion 1/4 of an onion
- 1/4 cup diced celery 2-3 celery stalks
- 1/4 cup diced leek 1 leek
- 1 cup low-sodium broth chicken or vegetable
- 1/2 tsp dried thyme optional rosemary
- 1/2 tsp chopped garlic more, if taste
- pink salt, to taste
Instructions
For instant pot or pressure cooker
- Add just a dash of broth and diced onion to sauté for 2-3 minutes, then start to add the other ingredients in this order as you cut it up
- Garlic (I used 2+ pressed cloves), 2-3 stalks celery, 1 leek, handfuls of spinach, 1 cup of broth, thyme + rosemary (optional)
- Set to manual pressure for 7 minutes, NPR or QPR
- Let cool for a few minutes, add pink salt to taste
- Puree (if desired) with an immersion blender
Stovetop
- Heat up a large pot on the stove, add a dash of broth
- Add the vegetables and garlic, and sauté for 5 minutes
- Now add the broth and thyme
- Simmer the pot for around an hour, then allow to cool
- Once the soup is back at room temperature, use your blender to puree it to the texture you want. Then heat it up again in the pot, and serve
- Delicious with hot chili sauce garnish too
Nutrition
Calories: 42kcal | Carbohydrates: 7g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 92mg | Potassium: 544mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7250IU | Vitamin C: 23mg | Calcium: 83mg | Iron: 3mg
Tried this recipe?Let us know how it was!
