Fig and Almond Cupcakes
Fig and Almond Cupcakes is an American dessert. This recipe makes 12 servings with 247 calories,
Spinach and potato soup
Details
- Serving Size: 2
- Gluten-Free: True
- Vegetarian: True
- Weight Watchers: 8 Points
Cuisine
- antipasti
- soup
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 1 tsp olive oil
- 1 medium onion, chopped ( about 3/4 cup)
- 3 garlic cloves, minced
- 1 tsp basil or thyme, dried
- Salt to taste
- 1 medium size potato, peeled and chopped (about 1.25 cups)
- 4 cups water
- 1 tsp red pepper flakes or less to taste
- 4 cups fresh spinach leaves, washed
- Juice of lemon to taste
- Fresh feta cheese to garnish (4-5 tbsp)
Instructions
Heat olive oil in a large pan over med heat.
Add onions and saute for around 5-7 mins till translucent.
Add garlic, basil and salt and mix and saute for 2-3 mins more.
Add potatoes and saute 5-6 mins.
Add water and let it simmer for 15-20 mins or until potato pieces are fully cooked.
Let it cool down for a minute or two.
Puree soup in an immersion blender or in regular blender.
Once smooth pour it back into the pot. Taste for salt and adjust.
Before serving add lemon juice, red chili flakes and feta cheese on top.
Hope you enjoy this soup over the weekend. See you soon Hugs.
P.S Do you have any good spinach soup recipe? Will love to know.
P.P.S Check more healthy and tasty recipes at Naive cook cooks.
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