🍽️ Creamy Spinach Soup with Potatoes

Name: Creamy Spinach Soup with Potatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 1 shallot; 1 clove of garlic; 1 small stalk leek; 2 potatoes; 1 l vegetable broth; 500 g spinach (washed and picked over); salt; pepper (from the mill); 2 tbsp lemon juice; 2 tbsp almond slivers

127 kcal · 30 min · 4 servings

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Ingredients

1 shallot
1 clove of garlic
1 small stalk leek
2 potatoes
1 l vegetable broth
500 g spinach (washed and picked over)
salt
pepper (from the mill)
2 tbsp lemon juice
2 tbsp almond slivers

Instructions

1. Peel the shallot and the garlic.
2. Cut the shallot, garlic, and potatoes into small cubes.
3. Wash the leek and cut it into small pieces as well.
4. Add all the prepared ingredients to the vegetable broth.
5. Bring the mixture to a boil.
6. Reduce the heat, cover the pot, and let the soup simmer for about 20 minutes.
7. Add the spinach to the soup.
8. Bring the soup back to a boil.
9. Let the soup simmer for another 5 minutes.
10. Remove the pot from the heat.
11. Puree the soup until smooth using a hand blender.
12. Season the soup to taste with lemon juice, salt, and pepper.
13. Serve the finished soup on plates.
14. Sprinkle the soup with almonds before serving.

Nutrition per serving

kcal: 127
Protein: 8 g · Fett/Fat: 5 g · Carbs: 12 g