About
This vibrant spinach soup is blended with tender celery and shallots, a hint of lemon and garlic and finished with the richness of creme fraiche.
A great warming lunch option or light dinner served with a slice of keto bread.
Ingredients
- 4 cup vegetable broth, bouillon or consomme
- 3 cup baby spinach
- 2 medium – stalk – 7 1/2" to 8" long celery
- 2 tablespoon creme fraiche
- 2 tablespoon, chopped shallot
- 1 clove garlic
- 1 teaspoon lemon peel or zest raw
- 1 tablespoon unsalted butter
Instructions
- Thinly slice the celery and crush the garlic. Melt the butter in a large saucepan over a low/medium heat. Add the celery, garlic, shallot and lemon zest and sweat for 2-3 minutes until tender and fragrant.
- Add the vegetable stock and bring up to a gentle boil then simmer for 2-3 minutes.
- Add the spinach and cook for a minute or two until wilted.
- Transfer to a blender or use a hand held stick blender to process until smooth.
- Stir through the creme fraiche and warm the soup through again if required.
Nutrition Facts
- Servings: 4
- Calories: 74.2kcal/310.6kJ (per serving)
- Fat: 5.8g (per serving)
- Carbs: 4.8g (per serving)
- Protein: 1.7g (per serving)
