Jamaican Spinach Soup

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Servings: 4 Prep: 15 min Cook: 25 min Dairy Free Gluten Free Low Carb Entree Soup Freezable Immersion Blender Soup: Hot Stovetop Added about 1 month ago Updated about 1 month ago

Ingredients

1 onion 2 stalks celery 1 inch fresh ginger 2 medium potatoes 4 zucchinis 18 ounces spinach ½ red bell pepper 3 tablespoons extra virgin olive oil, or butter 4 teaspoons minced garlic 1 tablespoon honey ¾ teaspoon sea salt, or to taste ¼ teaspoon ground turmeric ¼ teaspoon ground allspice ¼ teaspoon nutmeg 4 cups chicken broth ⅛ teaspoon cayenne pepper

Instructions

1. Peel and chop the onion. Chop celery. Peel and mince the ginger. Peel and dice the potatoes; chop the zucchini and the spinach. Mince the red pepper.

2. Heat olive oil or butter in a large pot over medium heat. Stir in onion, celery, garlic, ginger, and honey.

3. Cook for 5 minutes, until onion is tender. Season with salt, turmeric, allspice, and nutmeg.

4. Mix in potatoes and zucchini, and pour in the chicken broth. Bring to a boil, reduce heat to low, and simmer for 10 minutes, or until potatoes are tender.

5. Remove soup from heat, season with cayenne pepper, and stir in spinach. Using a hand blender, blend soup until smooth. Garnish with red bell pepper to serve.