This Lemony Spinach Basil soup will have you dreaming of Spring with all that luscious green color and aromatic herbs simmering on the stove!
It’s well below zero here in the Midwest and there is nothing more comforting to me than a hot cup of soup to take the chill off. I was out braving the cold all morning searching for the perfect bowl for the pictures and settled on a cup instead! Didn’t I do good???
I have listed some FODMAP friendly replacements for some of the ingredients. I replaced the onions in this recipe with chives to make it easier on my tummy but you could use chopped onions if you prefer. You could use lactose free milk and gluten-free flour. I also chopped my spinach in a food processor because I like it to be chopped really fine. I topped my soup with some shredded parmesan cheese. If you wanted to add some protein to your soup you could stir in some quinoa or chicken to make it a little heartier.
Lemony Spinach Basil Soup
- 2-3 medium size potatoes, peeled chopped
- 4 cups chicken stock
- 4 Tbsp. butter
- 4 Tbsp flour (or your gluten-free version)
- 3 cups of half & half or milk (or lactose free milk)
- 3 cups (packed) fresh spinach, chopped
- 1/4 cup chopped fresh chives or 2 Tbsp chopped dried chives (or onions, if you dare)
- 1 Tbsp dried basil or 10-12 leaves fresh chopped basil
- 1/4 tsp cayenne powder (optional)
- 1-1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup fresh lemon juice
In a large saucepan cook chopped potatoes in broth until tender. Meanwhile in a small saucepan melt butter over medium heat. Whisk in flour until well blended. Gradually add milk, stirring constantly until mixture is combined and no lumps remain. Stir in the cayenne, salt and pepper. Combine the milk mixture with the potatoes and broth in the large pan. Add the spinach, chives and basil and simmer over low heat for 20 min to blend flavors. Do not boil. Stir in lemon juice just before serving.
Settle in next to the fireplace and enjoy your cup of Springtime!