This is another recipe that started it's life in the following book… I really do recommend this book for anyone who loves soup!! I make changes to the original, some minor & some significant, in order to lighten things up based on my weight loss/maintenance goals. But the original is where I start…
Light Version - Recommended
Ingredients:
Olive Oil Spray
4 cloves Garlic, minced
1 large Yellow Onion, chopped roughly
3 ribs Celery, chopped roughly
1 1/2 pounds Yellow/Gold Potatoes, cut into chunks
6 cups Vegetable Broth
(I use 6 tsp Better Than Bouillon Vegetable + 6 cups water)
1 cup white wine
1/2 tsp ground Nutmeg (I like to grind mine fresh, but not necessary)
2 pounds fresh Spinach (leaves & stems)
2 cups Fat Free Half & Half
12 oz Crumbled Feta
1/4 cup Pine Nuts
4 dashes Worcestershire
Salt & Pepper to taste (I like to grind mine fresh)
( Directions below Picture )
Extra Light Version - still quite good, but I like the one above better, an option for those who feel they must lighten as much as possible. Differences from the Light Version: This one removes the wine & a cup of the half & half, replacing them with vegetable broth. Also, the feta used is fat-free & only half the quantity of feta is used.
Ingredients:
Olive Oil Spray
4 cloves Garlic, minced
1 large Yellow Onion, chopped roughly
3 ribs Celery, chopped roughly
1 1/2 pounds Yellow/Gold Potatoes, cut into chunks
8 cups Vegetable Broth
(I use 8 tsp Better Than Bouillon Vegetable + 8 cups water)
1/2 tsp ground Nutmeg (I like to grind mine fresh, but not necessary)
2 pounds fresh Spinach (leaves & stems)
1 cups Fat Free Half & Half
6 oz Crumbled Fat Free Feta
1/4 cup Pine Nuts
4 dashes Worcestershire
Salt & Pepper to taste (I like to grind mine fresh)
( Directions below Picture )
 |
| This is a picture of the extra light soup |
Spray a stockpot with Olive Oil, place the following in the pot: Garlic, Onion, Celery. Sauté about 5 minutes, add Potatoes & sauté another 5 minutes.
Add the Vegetable Broth (and Wine if doing the Light version), bring to a boil, reduce heat to medium & cover. Cook for about a half hour - long enough for the potatoes to cook tender.
Remove from heat, stir in Nutmeg and Spinach, stir until Spinach has wilted.
Blend the soup using an Immersion Blender - or in batches using a regular blender.
Stir in the Half & Half, Feta, Pine Nuts, Worcestershire, Salt, and Pepper.
Return to the stove and simmer for at least another 5 minutes. At this point the soup can be set on a very low flame to keep warm until everyone is ready for the meal, if you don't have a tiny-flame burner you can transfer to a crock pot set on Low.
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