Cream of Spinach Soup with Croutons

Ingredients

• Potato1 medium (180 g)
• Spinach1 cup (30 g)
• Garlic1/2 clove (2 g)
• Onion1/4 count (38 g)
• Evaporated Whole Milk1/4 cup (60 ml)
• Vegetable Broth1/2 cup (120 g)
• Oil1/2 tablespoon (5 ml)
• Cilantro1 tablespoon (3 g)
• Sliced Bread1/4 slice (10 g)

Instructions

1. 1

   Step 1

   Heat a pot over medium-high heat. In the meantime, chop the onion and garlic.

2. 2

   Step 2

   Once heated, pour the oil, spread and add the onion with the garlic and a pinch of salt. Stir-fry for 5 minutes over medium heat.

3. 3

   Step 3

   In the meantime, peel the potato and dice.

4. 4

   Step 4

   Add to the pot and stir-fry with the onion and garlic.

5. 5

   Step 5

   Then add the broth and evaporated whole milk. Add salt and pepper to taste.

6. 6

   Step 6

   Once boiling, lower to medium, cover and continue cooking for 10-12 minutes until the potato is soft.

7. 7

   Step 7

   Add the spinach and cilantro leaves.

8. 8

   Step 8

   Cook for 5 more minutes, remove from heat and let cool.

9. 9

   Step 9

   Dice the bread and toast over medium-low heat in a pan until toasted.

10. 10

    Step 10

    Once warm, blend until creamy.

11. 11

    Step 11

    Serve hot in a bowl, add the croutons and garnish with some cilantro leaves.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cream of Spinach Soup with Croutons can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.