Recipes – Spinach Soup
This recipe was submitted by Austria Perez who is a long time client of the Nutritional Balancing program. Thanks Austria for sharing!
2 to 3 cloves of minced garlic
1 tablespoon of olive oil
4 cups of stock (see recipe) or boxed vegetable or chicken stock if needed
5 ounces of shredded spinach
Cook garlic with the olive oil and sea salt to taste. Add the stock/broth and bring to a boil. Add the shredded spinach and cooked until creamy. You can use a handheld puree blender to create a creamy texture, adding more spinach if needed to thicken the soup.