Creamy Spinach Soup with Lemon

This spinach recipe is tops!  Enjoy!

3 Tbs. olive oil

1 cup chopped onion

2 cups of regular or sweet potatoes, peeled and chopped

2 tsp. fresh minced garlic

3 10-ounce packages frozen spinach or the equivalent in fresh

½ tsp dried thyme leaves

1 bay leaf

2 cups low fat canned or homemade low fat chicken broth

3 cups of water

Salt and pepper to taste

1 cup unsweetened Silk Soy milk

1/3 cup Tofutti Soy sour cream

2 Tbs. lemon juice

2 lemons, sliced very thin

 1)      Heat oil in heavy bottomed soup pot.  Add onions, potatoes, and garlic and cook, stirring often, until onions begin to soften.

2)      Add spinach, thyme, bay, broth, and water.  Simmer for 30 minutes or until potatoes are thoroughly soft.

3)      Remove bay leaf.  Pour mixture through a strainer set over a deep bowl to separate the vegetables from the broth.  Puree vegetables until smooth and return to soup pot along with broth.

4)      Whisk in soy milk and sour cream and lemon juice and adjust salt and pepper to taste.  Rewarm if necessary.  Garnish individual bowls with lemon slices.

 Serves 4-6

Adapted from the Back Porch Restaurant Cookbook by Debbie Wells on Ocracoke Island, NC.  http://www.ocracokeisland.com/back_porch.htm