Lemony Spinach Soup

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Lemony Spinach Soup

Velvety and dairy-free

· Vegetarian,Vegan,Gluten-Free,Soup

This is one of my fav soups of all time. So few ingredients and so easy. And since the spinach isn’t cooked, it retains all its beautiful bright green color and nutrients. Perfect for St Patrick’s Day 🍀 at home!

Makes four bowls.

📸 © : Yvonne Yuen

LEMONY SPINACH SOUP
🥄 Half an onion
🥄 Two stalks of celery
🥄 One big bunch of spinach
🥄 Two small potatoes
🥄 Half a lemon

 Dice onion and celery; no need to chop perfectly as we’ll be blending. Cube your potatoes; peeling optional. Clean spinach well. 

Sauté onion and celery in a soup pot until soft. Add potatoes and enough water to cover. Not too much water! Once the water is boiling, turn down the heat. Add a bay leaf, a clove of garlic if you like. Lid on. Once the potatoes are soft, put everything into a blender with the spinach. Blend. Season with salt and pepper to taste, and squeeze in the lemon juice. Blend again. Add a drizzle of excellent olive oil for richness. Serve.

 Try leeks instead of onions if you have them. If you don’t have potatoes, you can try rice to add bulk. Or if you’re staying away from carbs, blend in an avocado instead. Use your imagination 🌈🤗🍀 I usually sauté with olive oil, but you could use butter here. You could also add a swirl of cream at the end rather than the olive oil as I did.     This soup must be served immediately, and no reheating! The longer you wait, or if you reheat, it will oxidize and you’ll lose that beautiful green color. Happy St Paddy’s Day! Sláinte! 🍻 

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