Mine started out with a scolding from the Wii Fit for not having visited in 347 days. Bite me, you weasly little machine. I guess I should have made it my friend on Facebook last year so it would have been aware of the 5K I ran and the never-ending, twice-daily dog walking.
But back to the food: soup is my secret weapon during Detox January.
Soup is a great vehicle for adding more veggies to your diet and staving off hunger, without sucking down tons of fat and calories. At mid-afternoon, when it feels like snack time, I will often heat up a single-serve container of organic vegetable broth and sip it like tea: warm, filling and only 15 calories!
This spinach soup comes from Eating Well magazine (fun fact: their editorial headquarters is located right here in my little corner of Vermont). Upon serving, I added a little salt and a small dollop of creme fraiche, but a sprinkling of chopped rosemary or grated nutmeg would be nice as well. Served with a salad, the soup makes a nice lunch or a great meatless supper.
And the beautiful spring green color alone will make you glad you gave it a try!
Spinach soup (adapted from www.eatingwell.com)
1 tablespoon butter
1 medium onion, chopped
1 clove garlic, minced
1 tablespoon finely chopped fresh rosemary, or 1 teaspoon dried
1/2 teaspoon salt
Black pepper to taste
2 cups diced peeled red potatoes
4 cups chicken or vegetable broth
6 cups fresh baby spinach
Grated nutmeg or chopped rosemary for garnish (optional)
Melt butter in a large pot over medium heat. Add onion, garlic, rosemary, salt and pepper, reduce heat to medium-low and cook, stirring occasionally, for 5 minutes.
Add potatoes and cook, stirring occasionally, for 3 minutes. Add broth and bring to a simmer over medium heat, cooking until the potatoes are soft, about 15 minutes. Stir in spinach and continue to simmer until tender, about 5 minutes more. Puree the soup with an immersion blender and serve with grated nutmeg or chopped rosemary.