Spinach Lemon Balm Soup

1. 1

   1. Heat oil in 2 qt. sauce pan. Add onion and cook until golden over medium heat, stirring as necessary to prevent burning. (about 12 min).

2. 2

   2. Meanwhile, put potatoes and vegetable broth into second 2 qt sauce pan and bring to boil. These will cook for about 15 min total.

3. 3

   3. After 12 min add spinach and lemon balm to saute pan; stir and cover. Cook for 3 min.

4. 4

   4. Use submersible blender to slightly puree potatoes in broth then add the now thickened broth to the spinach pan.

5. 5

   5. Turn heat down to low (or off if you are serving immediately). And add sour cream, zest, salt, and pepper. Stir to combine and serve.

6. 6

   * Do not boil or else your sour cream will curdle.

7. 7

   Can be garnished with a slice of lemon

* Per serving · 4 servings · Values may vary.

No additional tips available.