EatingWell


12
3
What's This?
Serving size 8
Prep Time
Total Time

Ingredients

1 Tbsp plus 1 teaspoon extra-virgin olive oil2 large yellow onions, chopped½ tsp salt, divided, plus more to taste2 Tbsp plus 2 cup water, divided1 tsp dried thyme or 2 teaspoon fresh1 large Yukon gold potato, peeled and diced2 Tbsp cream sherry or Marsala4 cup vegetable broth, store-bought or homemade24 cup gently packed spinach (about 1 1/4 pound), any tough stems trimmed pinch of cayenne pepper¼ tsp ground nutmeg½ cup crumbled fresh goat cheese (2 ounce), plus more for garnish2 Tbsp butter1 Tbsp fresh lemon juice, or more to taste soup croutons for garnish (see below)

Directions

  1. Heat oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and thyme and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes.
  2. Meanwhile, combine the remaining 2 cups water and 1/4 teaspoon salt in a large soup pot or Dutch oven; add potato. Bring to a boil. Reduce heat to maintain a simmer and cook until very soft, 12 to 15 minutes.
  3. When the onions are caramelized, stir sherry (or Marsala) into them; add them to the pot along with broth. Return to a simmer. Stir in spinach, cayenne and nutmeg; cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes.
  4. Remove from the heat, stir in goat cheese, butter and 1 tablespoon lemon juice; allow the butter and cheese to melt. Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Taste and add more salt and/or lemon juice, if desired. Serve garnished with a large soup crouton and crumbled goat cheese, if desired.

To make 8 soup croutons: Slice one-fourth of a whole-grain baguette into 8 slices 1/2 inch thick. Melt 1 tablespoon butter; lightly brush on both sides of each slice. Place the slices on a baking sheet. Bake at 350°F until the edges are crisp and golden brown, 10 to 20 minutes, keeping an eye on them so they don’t burn.

To Make Ahead: Cover and refrigerate for up to 3 days.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 8 Total

  • Calories 147
  • Calories from fat 63
  • Total Fat 7gm 11%
  • Sodium 447mg 19%
  • Total Carbohydrates 17gm 6%
  • Fiber 4gm 16%
  • Protein 5gm
  • Cholesterol 11mg 4%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Side Dish, Dinner, Soup, Lunch, Diabetic, Gluten Free, Healthy, High Fiber, Vegetarian, Cheese, Vegetable, Spinach, American, Easy, Blender

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