EMERALD SPINACH SOUP WITH TOMATO
 Serves 6.
Each serving is equal to two and one-half 5 A Day servings
This is an official 5 A Day recipe
Ingredients
• 1 large onion, chopped
• 1 clove garlic, peeled and crushed
• 4 stalks celery, chopped
• 1 tsp ground cumin
• 6 cups firmly packed leaf spinach OR 2 (10 oz) packages frozen leaf spinach
• 2 1/2 cups low-sodium chicken broth diluted with 1½ cups water
• 1 tsp dry oregano leaves, crushed
• 2 cups diced tomatoes
If you’re using fresh spinach, remove any large stems and wash thoroughly.
In deep, heavy soup pot over medium heat, place onion, garlic, celery, and cumin with olive oil.
Stir and sauté for about 5 minutes.
Add spinach to pan. Stir well. Lower heat and cover.
Allow all vegetables to steep until spinach is wilted and partially cooked.
If you’re using frozen spinach, cooking will take a bit longer.
Add chicken broth with oregano and bring to a low boil. Gently cook, covered, 20 to 25 minutes.
Blend soup mixture (1 1/2 cups at a time) in blender or food processor until smooth.
Return entire soup mixture to pan, and reheat.
Soup will be a rich green color.
Just before serving, add 1¾ cups diced tomato and heat.
Season to taste with salt and pepper, if desired. Tomato should be hot but not truly cooked.
To serve, ladle hot soup into warm bowls and garnish with an optional dollop of fat-free sour cream and reserved ¼ cup diced tomatoes. Serve hot.
Nutritional analysis per serving (without sour cream): Calories 97, Fat 2g, Calories From Fat 19%, Carbohydrates 10g, Protein 9g, Cholesterol 1mg, Fiber 3g, Sodium 443mg.
CDC.gov - 5 a Day
source: Produce for Better Health Foundation
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