Fresh spinach soup

Description

If you want to make a lower-calorie soup, use skim milk and vegetable broth instead of chicken broth. The listed ingredients are enough for 4 servings, as it's best to eat the soup fresh. Reheated, it's not as tasty. The soup is ready to serve.

Instructions

1. 1

   Step 1

   Peel the potatoes and cut them into small cubes. Finely chop the onion with a knife and press the garlic through a garlic press. Cut the celery into small pieces.

2. 2

   Step 2

   Heat olive oil in a saucepan and sauté the pressed garlic for 1-2 minutes. Then add the onion, celery, and potato, and cook for about 5 minutes, stirring constantly.

3. 3

   Step 3

   Add the chicken broth and milk. Bring to a boil and cook for another 10 minutes.

4. 4

   Step 4

   Then add half of the spinach, stir, cover with a lid, and simmer for another 10 minutes.

5. 5

   Step 5

   Blend the resulting soup with an immersion blender until smooth. Add the second portion of fresh spinach leaves and blend again.

6. 6

   Step 6

   Serve warm, garnished with swirls of cream and fresh herbs.