Spinach & Goat Cheese Soup

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A little fresh goat cheese and a touch of butter are just enough to make this spinach soup silky, creamy and a little nutty. This soup is high in fiber, gluten-free, low in calorie.

 

Spinach & Goat Cheese Soup
Serves 8
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Cook Time
50 min
Total Time
50 min
Cook Time
50 min
Total Time
50 min
Ingredients
  1. 2 tablespoons extra-virgin olive oil
  2. 2 large yellow onions, chopped
  3. ½ teaspoon salt, divided, plus more to taste
  4. 2 tablespoons plus 2 cups water, divided
  5. 1 teaspoon dried thyme or 2 teaspoons fresh
  6. 1 large potato, peeled and diced
  7. 4 cups vegetable broth
  8. 24 cups gently packed spinach (about 1¼ pounds), any tough stems trimmed
  9. Pinch of cayenne pepper
  10. ¼ teaspoon ground nutmeg
  11. ½ cup crumbled fresh goat cheese (2 ounces), plus more for garnish
  12. 2 tablespoons butter
  13. 1 tablespoon fresh lemon juice, or more to taste
  14. Cilantro for garnish
Instructions
  1. Heat oil in a large skillet over high heat. Add onions and ¼ teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes.
  2. Meanwhile, combine the remaining 2 cups water and ¼ teaspoon salt in a large soup pot or Dutch oven; add potato. Bring to a boil. Reduce heat to maintain a simmer and cook until very soft, 12 to 15 minutes.
  3. When the onions are caramelized, add them to the pot along with broth. Return to a simmer. Stir in spinach, cayenne and nutmeg; cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes.
  4. Remove from the heat, stir in goat cheese, butter and 1 tablespoon lemon juice; allow the butter and cheese to melt. Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Taste and add more salt and/or lemon juice, if desired. Serve garnished with a large soup crouton and crumbled goat cheese, if desired.
  5. Tip: Cover and refrigerate for up to 3 days.
Notes
  1. Nutrition per serving - 1cup
  2. Calories - 142
  3. Carbohydrates - 16 g
  4. Fat - 7 g
  5. Protein - 5 g
JayashreePrakashFitness http://jayashreeprakash.com/

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