Cream of Spinach Soup (low fat)

I like cream-based soups, but they really pack the calories and fats.  Here’s a recipe that I’ve used that is thick and creamy, but is low fat because the celery and potatoes thicken the soup, not cream.  I add a bit of sriracha sauce for a little bite, but the soup is flavorful without it.   Topped with pine nuts and Greek yogurt, this dish makes a lovely presentation for guests, as well.

Cream of Spinach Soup (low fat)

3 Tbsp olive oil

2 cloves garlic

1/2 medium onion, finely chopped

1 stalk celery, finely chopped

1 large white potato, peeled and cut in very small cubes

2 cups chicken or vegetable broth (or 2 cubes of chicken bouillon in 2 cups boiling water)

2 1/2 cups fat-free milk

1-10 ounce bag baby spinach

1/2 tsp  srircacha sauce (optional)

Freshly ground black pepper

Toasted pine nuts (toast in skillet before serving until lightly brown, but be careful not to burn)

Greek yogurt (optional)

Heat olive oil in large saucepan. Sauté garlic, onion, celery and potato until vegetables (except for potato) are transparent.Add chicken broth and fat-free milk. Bring to a boil, cover and simmer for 10 minutes. Add sriracha and stir.Stir in half the spinach, cover and simmer for 10 more minutes.

Cool slightly, then transfer soup to a blender and blend until smooth.  If you have a smaller blender, you may have to do this in 2 batches. Add remaining spinach and blend (if working in two batches, use half the remaining spinach with each batch). Blend until smooth.

Return to saucepan and bring heat up to simmer.  Turn off.  Ladle into bowls and top with pine nuts.  If you’d like another layer of flavor also top with a spoonful of greek yogurt and put the pine nuts on top.