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 5 months ago Updated 5 months ago

Missing nutrition data for: Celery, Fresh Ginger, Potatoes, Extra Virgin Olive Oil, Nutmeg

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.