Source: dLife

Spinach, mint, parsley, and onions make this soup very healthy

Servings

1 tbsp olive oil
2 large onion , roughly chopped
2 medium garlic cloves , roughly chopped
1 whole jalapeno pepper , finely chopped
0.5 g fresh mint , roughly chopped
0.5 cup chopped parsley , roughly chopped (or cilantro)
5 cup low sodium vegetable broth , hot
18 oz fresh baby spinach , roughly chopped
2 fresh lemon juice, per fruit
1 pinch ground nutmeg
1 pinch salt and pepper
0.5 cup lowfat plain yogurt (optional)
1 Rolls, sourdough, hot & crusty (optional )

1 Heat the oil in a large pan and cook the onions, garlic, and hot pepper for 10 minutes, until softened and golden. Add the herbs and stock, bring to a boil and simmer for 15 minutes.
2 Add the spinach to the pan and cook for 2 minutes until just wilted. Add the lemon juice, nutmeg, and salt and pepper to taste. Using a hand blender, puree the soup.
3 Ladle into warmed serving bowls, drizzle with the yogurt. Dust with fresh black pepper (optional).
4 Serve with crusty bread (optional).