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.