It is important to prepare all your ingredients before you
start to cook. Do all your chopping, grating and
pre-measuring, and you will have a great meal that is easy
Spinach. It is extremely important to clean
spinach. Weather you purchase prewashed bagged spinach
or by the bundle, reduce any chance of contamination by
rinsing under water several times to remove any dirt or
sand. Use a salad spinner to remove the water.
Chop spinach into large piece and set aside till needed.
Tomatoes. Canned plum tomatoes will be peeled and
whole. You can break them up with your hands or use a
knife to break them open and into large pieces. Either way
make sure you save all of the juice.
Place grapeseed oil into a large soup pot over medium heat.
Sweat shallots and red onion until soft. About 5
minutes. Stir in garlic and red pepper flakes and cook
for 1 minute more.
Pour in vermouth and deglaze the pot. Simmer until the
liquid is almost evaporated allowing you to concentrate
flavors. Add tomatoes, chicken broth and dried basil.
Increase the heat to medium-high and bring the soup to a
boil. Reduce to medium how heat and simmer for 15
Puree the soup using a handheld blender or in small batches
a standard blender. The soup should be very smooth
when done. Bring the soup back to a low simmer.
Add sugar and vinegar.
Stir in chopped spinach. Add a dash of hot sauce and
ground black pepper to taste.
NOTE: You can add 1/2 cup of almond milk if you
like a creamier soup just before serving.
Place soup in serving bowls sprinkle a little chopped
spinach piece on top and enjoy.
Serving size: About 2 cups
Total carbohydrate 23 g
Dietary fiber 3 g
Sodium 63 mg
Total fat 5 g
Trans fat 0 g
Cholesterol 0 mg
Protein 4 g