Spinach & Goat Cheese Soup (cont.)
large soup pan (or even your wok), heat oil. Add
onions and sauté quickly for a minute (do
not brown). Add carrots and green pepper and quickly
Add garlic and quickly sauté (again, do not brown or burn). Add tomatoes,
including juice in can. Smash whole tomatoes with back of spoon. Bring to boil,
and then turn down heat to lightly simmer for 15-20 minutes. Add brown sugar
and spinach, simmering until spinach is completely thawed. Add about half of
the soup to a blender and pulse quickly, adding back to soup. Add pesto and stir
Serve with a few crumbles of goat cheese on top of the soup.
did not think any salt or pepper was needed, but
season to your own taste as desired. I did add
about 1/2 cup of water at the soup pot very end
to thin it a bit more. Left over soup stock or
tomato juice could also be used if available.
with some good fresh whole grain bread and fresh
fruit for a filling lunch or light supper.