Spinach Soup

Serves 4–6

  • 1 medium onion, finely chopped
  • 2 cloves garlic, peeled
  • 1/2 teaspoon sea salt
  • 1 tablespoon extra-virgin olive oil
  • 1 medium white potato, peeled and cubed
  • 6–8 cups Mineral Broth or water
  • 2 bunches spinach or two 6-ounce packages of baby spinach
  • black pepper to taste

In a soup pot over medium heat, sauté the onion, garlic, and 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 10–15 minutes or until the potatoes are tender. Stir in the spinach, cover, and continue simmering until the spinach wilts but is still a vibrant green. Add black pepper to taste. Purée the soup in a blender or directly in the pot with an immersion blender.