The article presents a delicious and nutritious triple spinach soup recipe, featuring spinach in three forms: blended with Yukon gold potatoes for a smooth base, wilted for texture, and topped with lemony pesto for brightness. Wellness coach Miriam Hahn highlights spinach's nutrient density and its ability to reduce in size while cooking. The soup's versatility allows it to be made in advance, storing well in an airtight container for up to a week, making it an excellent option for healthy meals during busy weekdays or special occasions.
"I love using spinach because it is nutrient dense, and you can use a large amount that shrinks down to a reasonable serving size," wellness coach and recipe developer Miriam Hahn says.
"This is a great make-ahead soup because it will keep well for up to a week if kept in an airtight container in the fridge."
The first layer is a blended combination of spinach and Yukon gold potatoes to provide a silky-smooth base.
This triple spinach soup is cozy yet light, perfect for packing in veggies any day of the week or impressing guests on weekends.
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