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Emerald Soup

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*Updated 1/16/13: since I’m no longer in touch with the lady that gave me this recipe, I can be totally honest and tell you this was awful and please don’t make it! LOL!  I blogged this on MySpace before I cared about the quality of recipes I shared (for the record, I only blog the best ones now) and transferred it here when I started my blog. I can’t bear to delete it so I just want to warn you that you shouldn’t make it!*

With both Thanksgiving dinners (we have one for each side of our family) and all the leftovers out of the way, I’m a little tired of heavy foods and was craving something light and healthy.  Since Dennis is out of town for the week, I can cook whatever I want (“whee” for that but “boo” to him being gone) and I immediately thought of this soup, whose title and ingredients had caught my attention when my friend, Rhonda, first posted it on her MySpace blog.

It is creamy & flavorful and I love the delightful color.  And the best part is that it’s so healthy that I felt totally justified in pairing it with a light & airy sweet dinner roll (or three)….slathered with butter. :)

https://i0.wp.com/a4.ec-images.myspacecdn.com/images02/45/ab3315fcfa794dee9a824ff59fbd37ac/l.jpg

Emerald Soup

1/2 cup chopped onion
1 clove garlic, minced
2 TBSP. butter
1 TBSP. olive oil
1 1/2 cups vegetable broth*
2 cups packed fresh spinach leaves or half of a 10 oz pkg. frozen chopped spinach, thawed
2 medium potatoes. peeled and chopped (2 cups)
2 cups broccoli florets or one 10 oz. pkg. frozen cut broccoli, thawed and well-drained
1 tsp. dried oregano, crushed
1 tsp. dry mustard
Salt to taste
1/4 tsp. ground nutmeg
Dash of bottled hot pepper sauce (optional)
1 & 1/2 cups milk (I used 3/4 cup)

*Chicken broth will work but I stuck with vegetable to keep this dish vegetarian.

In a saucepan, cook onion and garlic in hot butter and olive oil over medium-high heat 4 to 5 minutes or until onion is tender. Stir in broth, spinach, potatoes, broccoli, oregano, mustard, salt, nutmeg and hot pepper sauce. Bring to boiling; reduce heat. Cover; simmer 15 minutes or until vegetables are very tender. Cool slightly.

Use an immersion blender to blend the soup, or transfer it to a blender  or food-processor bowl.  Cover; blend or process until smooth. (Warning: leave the middle part out of the blender so steam can escape, otherwise the lid will explode off once you start blending and boiling hot soup will go everywhere!) Return to pan. Stir in milk. Heat through. Serve with croutons, if desired.

Makes 4 side dish servings (or you could double up to make it a meal in itself).

Recipe courtesy of Rhonda C.

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

2 responses »

  1. You should post this in TOH “going green” contest :)

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    Reply
  2. Done! Thanks for telling me about the contest.

    Like

    Reply

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