This soup isn’t vegetarian, because I added chicken broth that I cooked the day before for another recipe (chicken breast with a piece of ginger and salt). You may replace the spinach with other vegetables such as squash, tomatoes or others. You may also omit the chicken broth if you do not have one. I only happened to have that available in my refrigerator. There are no rules for cooking.
300g veggies cut in cubes (1/2 little white onion, leek, carrot, turnip, celery and Italian parsley)
3 cups of water
3 cups of chicken broth
1 tsp salt
280g spinach (1 bag)
1. sauteed the vegetables in olive oil, once soft, add water, chicken broth, salt, pepper and cook for about 10 to 15 minutes, then add the spinach, cook for about 5 minutes. Blend all ingredients. Before serving add butter, mix well. Ready to serve.
Susana @ Delicioso y Divertido