The main ingredients are generous amounts of spinach, celery, onions and garlic simmered for just 5-7 minutes in a vegetable broth ( or chicken broth if you are so inclined) and then pureed. The soup boasts powerful immune building protective antioxidants which is a plus during the fall and winter flu season!
Yes, fall is officially here and the weather is getting chillier. Wouldn't a hearty bowl of hot soup warm the soul and the belly?
Zero Points Plus on Weight Watchers!
The best part is this wonderful soup is Zero Points Plus on Weight Watchers! That means you can enjoy a bowl and not even has to subtract any points from your daily point allotment of points on Weight Watchers! That means it's low in calories for every diet!
Pin it Now - Make it Later
If you are not ready for soup yet, pin it now so you will have this recipe for later- you won't want to miss it!
Interesting Seasoning Variations
The basic recipe is very tasty but mild- so it lends itself to the following variations: ( but additional seasoning is not necessary)
You can spice it up with one of the following spices:
- curry spices
Trust me. The soup doesn't need anyone of the spices, it is wonderful just the way it is.
I just wanted to point out that it lends itself to other variations.
Low Carb Diet?
Sometimes I'm following a low carb diet like an Atkins type, so I can add lots more fat to the recipe and make it taste like a richer creamy spinach soup.
***All of my recipes are gluten free and quick and easy to prepare!
Don't like spinach? Try one of my other quick healthy soup recipes like
- easy carrot ginger ( vegan)
- quick and easy egg drop soup ( ww style)
- my famous fall and winter detox soup ( vegan)
Author: Judee Algazi from Gluten Free A-Z Blog
Prep Time: 10 minutes
Cook Time: 10- 15 minutes
Adapted from : Celery, Onion and Spinach Soup at FatSecret
Olive oil spray
1 large onion, chopped
1-2 cloves garlic, diced ( depends how much you like garlic)
8 stalks celery, cleaned, remove strings, and chopped
1 bag of frozen spinach ( 10 or 12 ounces)
4 cups of vegetable broth
2-3 cups water ( start with 2)
Spray an 8 qt soup pot with olive oil spray. Saute the onion, celery, and garlic for about 4-5 minutes stirring frequently. Add the frozen spinach, spray again. Stir and saute an other few minutes. Add the vegetable broth and water, bring to a boil and then simmer for 5 minutes. Using your immersion blender to puree the soup. ( or use a regular blender).
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