Sopa de espinafre com alho e ervas

Ingredientes

• 2 tablespoons olive oil
• 2 large shallots, chopped
• 6 cloves garlic, minced
• 1 medium Yukon Gold potato, peeled and diced
• 4 cups low-sodium vegetable broth
• 1/4 cup fresh parsley, packed
• 2 tablespoons fresh dill
• 1/4 cup heavy cream (or full-fat coconut milk for a vegan option)
• 1 tablespoon fresh lemon juice, plus more to taste
• Salt and freshly ground black pepper, to taste

Modo de preparo

1. 1

   In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped shallots and a pinch of salt. Cook, stirring occasionally, for 4-5 minutes until softened and translucent.

2. 2

   Add the minced garlic and cook for one more minute until fragrant, being careful not to let it brown.

3. 3

   Add the diced potato and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 10-12 minutes, or until the potato is fork-tender.

4. 4

   Turn off the heat. Add the fresh spinach, parsley, and dill to the pot. Use tongs to submerge the greens in the hot broth. Cover the pot and let it stand for 2 minutes to allow the spinach to wilt completely.

5. 5

   Carefully transfer the soup to a high-speed blender (in batches if necessary) or use an immersion blender directly in the pot. Blend on high for 1-2 minutes until the soup is completely smooth and vibrant green.

6. 6

   Pour the blended soup back into the pot over low heat. Stir in the heavy cream or coconut milk until incorporated. Do not let the soup boil.

7. 7

   Stir in the fresh lemon juice. Taste and season generously with salt and black pepper. Serve immediately.