spinach soup

1  tablespoon		becel
1/2  cup		medium onion, coarsely chopped
1		clove garlic, minced
1  teaspoon		dried rosemary
1/4  teaspoon		salt
1  pinch		Ground black pepper to taste
2  cups		potatoes, peeled and diced
1  box		of vegetable stock or chicken stock
8  cups		fresh spinach

Tip: Click on the ingredient links to learn the nutritional information for all the spinach soup ingredients. The serving size for any ingredient in spinach soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

NOTE: only add salt if chicken broth is low sodium!!

Heat butter or oil in a large saucepan over medium heat. Add onion, garlic, rosemary, salt and pepper, and reduce heat to medium-low. Cook until onions are softened, about 5 minutes, occasionally stirring. Add potatoes, stir to combine, ensuring that potatoes are coated with aromatics, about 3 minutes. Pour in liquid. Bring up to a simmer over medium heat and cook until potatoes are fork tender, about 15 minutes. Meanwhile make croutons (see details below).

Stir in greens and cook at a simmer until wilted and tender, about 10 minutes.

Using an immersion or stand blender, puree soup until desired texture (KOD: I liked mine well blended and smooth).

Makes six 1-cup servings.