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4 power soup recipes

Tomato SoupBy Lori Powell for



Homemade soup is the ultimate natural cure, so sit down to a steaming bowl and reap the benefits:

Creamy Spinach and Mushroom Soup


1 tsp olive oil
3 slices bacon
8 oz mushrooms, trimmed and sliced
2 leeks, white and pale green parts, cleaned and sliced
1/2 c dry white wine
1 russet potato, peeled and cubed
2 c frozen peas
8 oz baby spinach
2 Tbsp fresh lemon juice
1/4 c 2% plain Greek-style yogurt
Lemon zest, for garnish

1. HEAT oil in large pot over medium heat. Add bacon and cook until crisp, about 6 minutes. Drain on paper towels. Crumble and set aside.

2. REMOVE all but 1 Tbsp bacon fat from pot. Return to heat and add mushrooms. Cook, stirring occasionally, until golden, about 5 minutes. Add leeks and cook, stirring, until tender, about 4 minutes. Stir in wine and simmer until reduced by half, about 4 minutes.

3. ADD potato and 5 cups water. Bring to a boil. Simmer until potato is very tender, about 15 minutes. Add peas and spinach and simmer, stirring occasionally, 3 minutes.

4. PUREE soup in blender, working in batches, until smooth. Return to pot and bring to a simmer. Add more water if too thick. Remove from heat and stir in lemon juice. Season to taste with salt and pepper. (Makes 7 1/2 cups.) Ladle into bowls. Dollop evenly with yogurt and sprinkle with reserved bacon. Garnish with lemon zest and additional pepper.

NUTRITION (per serving) 170 cal, 8 g pro, 23 g carb, 5 g fiber, 4.5 g fat, 1.5 g sat fat, 222 mg sodium

Give your infection-fighting white blood cells a boost with selenium from mushrooms and vitamin A from spinach. (And toss any extras into these 5 quick and delicious mushroom recipes.)

Potatoes pack blood-pressure-lowering potassium and B vitamins that help your heart and brain.

Keep reading for three more delicious, healthy soup recipes…

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