Easy + healthy spinach cream

There's nothing quite like warm soup after a fun day playing in the snow. Need I say more?

Not too long ago, my in-laws cam e to visit us from Mexico. My mother-in-law made this delicious meal called Mole Verde. Essentially, it's a sauce made with greens and seeds. You serve it on top of meat, usually bird. I also like it on rice!

Anyway, we had a whole bunch of spinach and broccoli trunks left over so I thought it would be a good time to use up some of my homemade chicken broth to make a new and delicious soup for the upcoming winter months.

I just got around to taking pictures of it to share with you, hope you like it!

INGREDIENTS:
Spinach (a handful)
1 small potato
Cream
Chicken broth
Water (as needed)



OPTIONAL:
1 small onion
2 tbsp butter
Salt + pepper
Leftover greens



You want about a handful of spinach per 2 cups of liquid. Enough so that the broth covers all your greens so they can cook evenly. If you don't have broth, you can just use water, it'll just taste a bit different but still good, just add a bit more spices! As for the cream, just add as much as you like for the desired consistency, you could also use milk. If a lot of liquid evaporates, don't forget to add a bit of water!

1. Chop the vegetables.



2. Boil everything.



3. Blend and add cream (or milk!). At this point you can also season with spices and butter.



I like to sprinkles a bit of grated cheese on top for added flavor, the I serve it with crackers. Enjoy!

What kind of soups do you like to make at home?