1 tablespoon butter or olive oil
1 medium onion, coarsely chopped
1 clove garlic, minced
1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried
1/4 teaspoon salt
4 cups vegetable broth or water
6 cups fresh spinach, tough stems removed
Freshly grated nutmeg for garnish
Freshly ground pepper to taste
Heat olive oil in a large saucepan over medium heat. Add onion, garlic, rosemary, salt and pepper, reduce heat to medium-low and cook, stirring occasionally, for 5 minutes.
Pour in broth (or water). Bring to a simmer over medium heat and cook about 15 minutes. Stir in spinach and continue to simmer until the greens are tender, about 10 minutes more.
Puree the soup with an immersion blender or regular blender (in batches), leaving it a little chunky if desired. (Use caution when pureeing hot liquids.)
Serve the soup garnished with nutmeg, if desired.
6 appetizer servings, 1 cup each
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