From the "Kids' Corner" - Emerald Spinach Soup
1 large onion, chopped
1 clove garlic, peeled and crushed
4 stalks celery, chopped
1 teaspoon ground cumin
2 tablespoons olive oil
6 cups firmly packed spinach leaves
4 cups low-sodium chicken broth
1 tsp. dry oregano leaves, crushed
2 cups diced tomatoes
1 ˝ tablespoons sour cream
Salt and pepper
In heavy soup pot over medium heat, place onion, garlic, celery, and cumin with olive oil. Stir and sauté for 5 minutes. Add spinach to pan; stir well. Lower heat and cover until spinach is wilted and partially cooked. Add broth and oregano and bring to a low boil. Gently cook, covered, 20 to 25 minutes. Puree mixture in blender or food processor until smooth. Return 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. Serve hot, drizzled with sour cream and extra chopped tomatoes.
Serves 6.
From www.5aday.com.