Spinach and Potato Soup
A silky smooth soup with lots of healthy veggies. A can of chick peas is the secret ingredient that adds extra protein and fiber.
Servings: 6 -8
Calories:
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion roughly chopped
- 1 large shallot roughly chopped
- 2 cloves garlic peeled and roughly chopped
- 2 teaspoons Herbes de Provence
- 64 ounces low sodium chicken broth
- 2 medium bay leaves
- 4 large yellow potatoes peeled and roughly chopped
- 1 - 15 ounce can chick peas drained and rinsed
- 6 ounces tiny frozen peas
- 5 ounces arugula spinach also works well
- 1 teaspoon sea salt more to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons pine nuts
- ½ teaspoon butter
- ⅛ teaspoon fine sea salt
- Feta cheese
- 4 slices cooked bacon crumbled
Instructions
- In a large stock pot heat oil over medium high heat until hot. Add onions and shallots and cook until softened and translucent, about 4-5 minutes. Add Herbes de Provence and garlic. Cook for 1 minute longer, stirring continuously.
- Add chicken broth, bay leaves, potatoes and chick peas. Bring to a boil, then reduce heat to a gentle simmer.
- Remove from heat and discard the bay leaves. Add arugula and peas. Puree soup until smooth and silky with either a stick blender (right in the stock pot) or using a regular blender, puree soup in batches, then return to pot. Taste and season, if needed with sea salt and pepper.
- Melt butter in a small sauté pan. Add pine nuts and cook, stirring constantly until golden brown. Serve in bowls, garnished with about a tablespoon of Feta cheese topped with butter toasted pine nuts and a sprinkle of crumbled bacon.
