Spinach and Red Pepper Soup

Ingredients

Greek yogurt

1/2 cup

Lemon juice

2 tablespoons

Salt and pepper

to taste

Spinach

4 cups, fresh

Vegetable broth

4 cups

Garlic

2 cloves, minced

Onion

1 medium, diced

Red bell pepper

1 large, diced

Olive oil

2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced red bell pepper, onion, and minced garlic. Cook until the vegetables are softened and the onion is translucent, about 5 minutes.
3. Pour in the vegetable broth and increase the heat to high. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low and allow the soup to simmer for 10 minutes. This will help the flavors meld together.
5. Add the fresh spinach and stir until it has wilted, typically about 2-3 minutes.
6. Remove the pot from the heat and allow the soup to cool slightly. This will make it safer to blend.
7. Using an immersion blender or a regular blender (in batches if necessary), carefully puree the soup until it's smooth.
8. Return the soup to the heat. Season it with salt, pepper, and lemon juice to taste. Stir well to combine.
9. Serve the soup hot, each bowl topped with a generous dollop of Greek yogurt. The cool, creamy yogurt balances the robust flavors of the soup.