Cold Spinach Soup
Spinach is fresh and local in late spring for most of the U.S., and it is also an alkaline, nutrient-dense green superfood rich in phytonutrients, of which most are deficient.
To make a vegan version substitute hemp or almond milk for the half and half and yogurt.
2 tablespoons olive oil
1/2 cup chopped onion or scallions
1 clove garlic, sliced
1 1/2 pounds fresh spinach, rinsed well and finely chopped
1/2 cup chopped fresh basil
3 cups vegetarian bouillon, free of MSG and yeast
1 cup half and half
1/2 cup plain yogurt
Salt and freshly ground pepper
1. In a pot big enough to hold 1 1/2 pounds of spinach, sautee the onions or scallions and garlic in the olive oil until they are soft.
2. Add the freshly washed spinach and basil and stir until it wilts, then add the 3 cups of bouillon and stir in the half and half.
3. Place all ingredients from the pan into a food processor or blender and puree. Pour into a bowl, stir in the yogurt, add salt and pepper to taste, and refrigerate to cool.
–Annie B. Bond, co-author with Melissa Breyer and Wendy Gordon of True Food (National Geographic, 2010).
By Annie B. Bond, the best-selling and award-winning author of five healthy/green living books, including Better Basics for the Home (Three Rivers Press, 1999), Home Enlightenment, Clean & Green (1990), and most recently True Food (National Geographic, 2010 and winner of Gourmand Awards Best Health and Nutrition Cookbook in the World). She has authored literally thousands of articles and was named “the foremost expert on green living” by Body & Soul magazine (2009).