Kundalini Yoga for Temecula, Murrieta, and Lake Elsinore

Super Spinach Soup

Makes about 6 or 7 cups


1/4 cup nice olive oil
1 pound yellow or white onions, chopped
6 cups (48 ounces) homemade vegetable stock (or high quality storebought)
12 ounces fresh organic baby spinach (about 8 cups packed)
1 teaspoon salt
1/2 teaspoon good pepper


1. Heat olive oil in a large pot and cook onions, stirring frequently, over medium heat until translucent and just starting to turn golden at the edges, about 7 to 10 minutes.


2. Add vegetable stock, bring to a boil, stir in spinach, salt, and pepper and simmer another 5 to 7 minutes. Carefully puree the soup using a blender or immersion hand blender. (You know I can't say enough about my KitchenAid Immersion Hand Blender. It's the best $50 I've spent in the kitchen in years.


3. Serve hot, garnished if desired (but it really doesn't need it) with a few chive blossoms if you happen to have any laying around.  Turn down heat, and simmer, with the lid cracked, stirring every so often, for 10 minutes.


This recipe is apapted from: