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| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 1 medium onion finely chopped
- 2 cloves garlic peeled
- 1 tablespoon extra virgin olive oil
- 1 medium potato peeled and cubed
- 6-8 cups mineral broth or water
- 2 bunches spinach or 2 (6 ounce) packages baby spinach
- sea salt to taste
- black pepper to taste
Ingredients
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Instructions
- In a soup pot over medium heat, saute the onion and garlic with a pinch of sea salt in olive oil for 3-4 minutes until the onions are translucent.
- Add the potatoes and broth or water. Bring to a boil, cover, reduce heat and simmer for about 15 minutes or until the potatoes are soft.
- Stir in the spinach, cover, and continue simmering until the spinach wilts but is still a vibrant green.
- Puree the soup in a blender or directly in the pot with an immersion blender. Season with additional sea salt and black pepper to taste.
Recipe Notes
From The Nourishing Cleanse Workbook by Hale Sofia Schatz. Copyright 2008.