Spinach Soup
A fresh and healthy soup that can be made in just 10 minutes!
Servings: 4
Calories: 149kcal
Ingredients
For the Pecan Gremolata
- 2 tbsp pecans chopped
- 2 tbsp fresh parsley chopped
- 1 clove garlic minced
- zest of 1 lemon
For the Spinach Soup
- 1 cup water
- 4 cups 120g baby spinach washed and dried
- 2 cloves garlic peeled
- 2 lemons juiced
- pinch of salt
- 1 ripe avocado cut in half and pitted
Instructions
For the Pecan Gremolata
- In a small bowl, mix together all pecan gremolata ingredients (save the zested lemon for the soup)
For the Spinach Soup
- In a blender, place the water, spinach, garlic, lemon juice, and salt
- Pack the spinach leaves down and blend until smooth, scraping down the sides as needed
- Add the avocado to the blender and blend until smooth
- Taste and add additional garlic, lemon juice, or salt, if needed
- Divide the soup into 4 bowls and garnish each with the pecan gremolata
Notes
- The more garlic you add, the spicier the soup will be. If you don't want it to be too spicy, use just 1 clove of garlic.
Nutrition
Calories: 149kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 33mg | Potassium: 554mg | Fiber: 7g | Sugar: 3g | Vitamin A: 3045IU | Vitamin C: 59.6mg | Calcium: 66mg | Iron: 1.8mg