Potato, Spinach and Tomato Soup

Name: Potato, Spinach and Tomato Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 794 grams chunky-style crushed tomatoes or diced tomatoes in puree; 2 liters chicken broth; 3 cloves crushed or finely chopped garlic; 0 teaspoons nutmeg, grated or ground; 2 Tbsps extra-virgin olive oil; 1 large onion, chopped; 118 milliliters grated Parmigiano-Reggiano or Romano; 1 kilograms all purpose potatoes, peeled and thinly sliced; 4 servings Salt and pepper; 454 grams fresh triple washed spinach, stems picked and coarsely chopped

Potato, Spinach and Tomato Soup requires roughly 30 minutes from start to finish. One portion of this dish contains roughly 22g of protein, 13g of fat, and a total of 436 calories. For $3.88 per serving, you get a main course that serves 4. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free diet. 77 people found this recipe to be scrumptious and satisfying. A mixture of triple spinach, onion, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert.

Instructions

In a deep pot, saute garlic and onion in oil for 2 or 3 minutes.

Ingredients you will need

Garlic

Onion

Cooking Oil

Equipment you will use

Pot

Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes.

Ingredients you will need

Salt And Pepper