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Prep Time: 2 Minutes Cook Time: 13 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Grated lemon rind brightens the fresh flavor of this vegetarian soup. For an effortless meal, serve it with Crostini with Sun-Dried Tomato and White Bean Spread. Ingredients:
2 teaspoons olive oil |
1 1/2 cups chopped onion (1 small) |
2 cups organic vegetable broth |
1 cup (1/2-inch) diced yukon gold potato |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 (6-ounce) package fresh baby spinach |
1/2 cup reduced-fat sour cream, divided |
reduced-fat sour cream (optional) |
1 teaspoon grated lemon rind |
Directions:
1. Heat oil in a large saucepan over medium heat. Add onion; sauté 3 minutes. Add broth and next 3 ingredients. Cover and bring to a boil over high heat; reduce heat, and simmer 8 minutes or until potato is very tender, stirring occasionally. Add spinach; cover and cook 2 minutes or until spinach wilts.
2. Place half of soup and 1/4 cup sour cream in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup and 1/4 cup sour cream.
3. Pour soup evenly into 4 bowls. Top each with a dollop of additional sour cream, if desired, and 1/4 teaspoon lemon rind.
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