6 cups firmly packed leaf spinach or 2 - 10 oz. packages frozen leaf spinach
4 cups low-sodium chicken broth
1 tsp. dry oregano leaves, crushed
2 cups diced tomatoes
1 ½ tbsps. sour cream, optional*
salt and pepper, optional*
1. In deep, heavy soup pot over MEDIUM heat, place onion, garlic, celery, and cumin with olive oil. Stir and sauté for about 5 minutes. If using fresh spinach, remove any large stems. Wash thoroughly.
2. Add leaf spinach to pan; stir well. Lower heat and cover. Allow all vegetables to steep until spinach is wilted and partially cooked. If using frozen leaf spinach, cooking will take a bit longer. Add chicken broth with oregano and bring to a low boil. Gently cook, covered, 20 to 25 minutes.
3. Using 1 ½ cups at a time, blend soup mixture in blender or food processor** until smooth. Return entire soup mixture to pan and reheat. Soup will be a rich green color. Just before serving, add 1 3/4 cups diced tomato and heat. Season to taste with salt and pepper, if desired. Tomato should be hot but not truly cooked.
4. To serve, ladle hot soup into warm bowls and garnish with an optional dollop of sour cream and reserved diced tomatoes. Serve hot.
**Chef's Notes: 1. Blenders and/or food processors may be used to puree and chop foods. If an ultra-smooth consistency, is desired, please use a blender. For a less-smooth consistency use the food processor. Be cautious when pureeing hot liquids. Allow for large amounts of expansion space in the container, for steam will form as the machine starts.
2. Soups, stews, and most sauces are blends of foods and flavors. These foods are far superior in flavor if made the day prior to serving. The extra time allows the mellowing and exchange of flavors to increase. Don't worry; it's easy. Just make the soup or selected dish the night before while cleaning the kitchen from dinner. Presto! With a few extra minutes, an extra meal is waiting in the refrigerator, ready to heat and serve.
*Optional ingredients are not included in dietary analysis.
Nutritional Information per Serving
Total Fat: 9g
Saturated Fat: 2g
Dietary Fiber: 3g
% of Calories from Fat: 14%
Credit: Recipe developed for the Produce for Better Health Foundation by Chef Carmen I. Jones, CCP.
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