Mother Earth Living

Creamy Spinach Soup Recipe

Holiday food like this nutritious Creamy Spinach Soup recipe will make eating healthy during the holiday season a pleasure.
By Christopher Hobbs, L.Ac., and Beth Baugh
November/December 2001
Add to My MSN

This Creamy Spinach Soup recipe will keep you healthy while celebrating the holiday season.
Photo By Mother Earth Living staff


Content Tools

Related Content

VivaTerra Kicks Off Home for the Holidays Shopping Spree

Eco luxury brand VivaTerra kicks off Home for the Holidays, a 25-day/25-products half-off shopping s...

Book Review: Ming Tsai Rocks East-West Simplicity with One-Pot Meals

Explore fresh herb flavors and mouth-watering recipes with this recommended cookbook.

Kitchen Shots: Wicked Greens Soup with Fresh Mint

Gorgeous greens and fresh mint make a tasty, healthy, and quick soup.

Eat Your Way to Health with Guacamole

Avocado, the main ingredient in guacamole, contains many vitamins and minerals that do a body good.

Try this Creamy Spinach Soup recipe as a part of a healthy holiday meal.

Creamy Spinach Soup Recipe

Perfect for winter evenings, this rich and creamy soup is a good source of calcium and iron (from the spinach). The soup also contains vitamin A and lutein (from the zucchini, carrots, and spinach). And don’t forget that onions are one of nature’s best sources of quercetin, another cancer-fighter.

1 onion, chopped
• 2 cloves garlic, crushed
• 2 tablespoons olive oil
• 1 russet potato, cut into chunks
• 1 carrot, sliced
• 1 cup chopped zucchini
• 1/3 cup butter
• 1/3 cup whole-wheat pastry flour
• 2 cups milk or soymilk
• 1 bunch spinach, chopped
• 1/4 cup chopped parsley
• 1/2 teaspoon dried basil
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• Diced red peppers, optional

1. In a large saucepan, sauté the onion and garlic in the olive oil briefly, taking care not to burn the garlic. Add the potato and carrot and sauté for 5 minutes. Cover the vegetables with water (just enough so the vegetables are submerged) and simmer until they are almost tender (about 10 minutes), then add the zucchini and simmer for 5 more minutes. Puree the mixture in a blender.

2. In a small frying pan over low heat, melt the butter. Make a roux by stirring the flour into the melted butter, then add the milk or soymilk and stir until the mixture is thickened.

3. Combine the pureed vegetables and the roux in a soup pot and add the spinach, parsley, basil, salt, and pepper. Cook over very low heat for 5 minutes, stirring occasionally. Adjust the seasonings to taste and serve. For a festive flair, sprinkle each bowl of soup with diced red peppers. Serves 6.


Read the article Healthy Holiday Feast Recipes for more healthy holiday dishes.








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.