Serves 6- 8 / A great way to sneak green vegetables into kids’ diets is to purée them into a delicious, creamy soup. This one is light and thin. If you would like it thicker, add another potato and increase the salt to taste.
1 8-ounce russet potato, peeled and cut into 1-inch cubes
1 quart organic vegetable broth
6 ounces baby spinach leaves
1/4 – 1/2 teaspoon salt, to taste
1/2 cup half-and-half or milk
1. Place potato pieces in a medium-large saucepan and add 1-1/2 cups broth. Bring to a boil, lower heat to simmer, cover, and cook until pieces are tender, about 8 minutes. Add spinach and salt, stir, cover again, and cook about 3 minutes longer, or until spinach is wilted but still bright green.
2. Transfer cooked mixture to a blender and purée until smooth. Add additional broth if necessary.
3. Return mixture to pan, add remaining broth, and heat. When hot, remove from heat and stir in half-and-half or milk. Taste to adjust salt, and serve.
Calories 87,Fat 3,Perfat 27,Cholesterol 7,Carbo 14,Protein 3,Fiber 2,Sodium 169
