Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, sliced
- 2 cups potatoes, diced
- 4 cups vegetable broth
- 1 cup fresh spinach, chopped
- 1 cup milk or plant-based milk
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onions and garlic until translucent.
- Add carrots, celery, and potatoes. Cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 20 minutes.
- Blend the soup until smooth using an immersion blender or transfer to a blender carefully.
- Stir in milk, chopped spinach, salt, and pepper. Cook for another 5 minutes.
- Serve hot with fresh herbs or croutons if desired.
Notes
- You can substitute milk with coconut milk for a dairy-free version.
- Feel free to add other vegetables like zucchini or peas.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Simmer, blend, serve
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg