Teresa's Recipes
Spinach and Red Pepper Soup
Unleash a wave of flavors with this vibrant and nutritious Spinach and Red Pepper Soup. Packed with an abundance of fresh spinach, sweet red bell peppers, and a delicate hint of garlic and onion, this soup is the perfect balance of health and heartiness. It's not just a soup, but a tradition tracing back to ancient Greek cuisine where soups were a staple part of their diet. Enjoy a bowl of this soup and immerse yourself in the richness of its flavors and history.
Ingredients
- 1/2 cup Greek yogurt
- 2 tablespoons Lemon juice
- to taste Salt and pepper
- 4 cups, fresh Spinach
- 4 cups Vegetable broth
- 2 cloves, minced Garlic
- 1 medium, diced Onion
- 1 large, diced Red bell pepper
- 2 tablespoons Olive oil
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 200
- Fat: 8g
- Carbs: 25g
- Protein: 7g
- Sodium: 500mg
- Sugar: 5g
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced red bell pepper, onion, and minced garlic. Cook until the vegetables are softened and the onion is translucent, about 5 minutes.
- Pour in the vegetable broth and increase the heat to high. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and allow the soup to simmer for 10 minutes. This will help the flavors meld together.
- Add the fresh spinach and stir until it has wilted, typically about 2-3 minutes.
- Remove the pot from the heat and allow the soup to cool slightly. This will make it safer to blend.
- Using an immersion blender or a regular blender (in batches if necessary), carefully puree the soup until it's smooth.
- Return the soup to the heat. Season it with salt, pepper, and lemon juice to taste. Stir well to combine.
- 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.