1 tablespoon butter or evoo
1 small onion, chopped
1 rib of celery, sliced thin
1 bunch carrots, peeled and sliced ¼-inch thick
Salt
4 cups vegetable or chicken broth
2 cups baby spinach
4 ounces goat cheese
Heat butter or oil in a medium stock pot over medium heat.
Cook onion until just soft, 4 to 5 minutes.
Stir in celery and carrots and a pinch of salt; cook until carrots are just soft, 8 to 10 minutes.
Add broth; bring to a boil then reduce to a simmer. Cook until vegetables are tender, 10 to 12 minutes.
Remove from heat.
Purée half the soup in a blender until smooth.
Add the puréed soup to the remaining soup in pot.
Stir in the baby spinach until wilted.
Divide soup among 4 bowls, and garnish with 1 ounce of goat cheese crumbled into the middle of the bowl- like a boss.
When I used to visit my favorite restaurateur’s Armenian restaurant- this was one of my favorite ways to start a meal. This bowl of creamy deliciousness is a new, fresh alternative to your standard chicken noodle or tomato, and combines veggies that are sure to brighten your table.
You can even make this the night before and simply heat it right on up the next day if in a rush.
However you decide to do it, this one is bomb.
After a long Sunday of football madness, it’s a nice way to feel a little better about those eating habits after 24 buffalo wings, 17 scoops of taco dip, 4 burgers, and potato salad the day before. 😉
Enjoy! Happy Monday!
xoxx -Mel 💋
