Creamy Spinach Soup

By Tonya_Speed

NUTRITION per serving: 177 Calories; 5g Fat; 14g Protein; 22g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 551mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat. Points: 4

Ingredients

• 2 tablespoon olive oil
• 3 cups sliced leeks
• 1 cup sliced celery
• 5 cups low sodium vegetable broth
• 1 1/2 cups diced red potato
• 12 cloves garlic, whole
• 1 bay leaf
• 24 ounces chopped fresh spinach
• 1 cup fresh basil leaves
• 1 tablespoon lemon juice

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Heat the oil in large saucepan with a tight-fitting lid over medium heat; add leeks and celery; cook until softened. Stir in vegetable broth, potato, garlic and bay leaf. Bring to a boil then reduce heat, cover and simmer for 20 minutes or until garlic is tender. Remove from heat, discard bay leaf and stir in spinach and basil. Let soup stand for 3 minutes or until spinach is wilted, stirring occasionally. Purée soup in a food processor or with hand-held blender; stir in lemon juice and serve.

GLUTEN FREE: Make sure vegetable broth is gluten free.