Tuesday, November 5, 2013

Creamy Potato-Spinach Soup #Blogember

Here it is...the 5th day of the Blogember challenge and I have now officially posted more blogs in November than I had in the whole month of October. I am loving this writing prompt thing, it really takes the hard part out of blogging. Do you think I can bribe a Happy Girl to give me writing prompts for the rest of my blogging career of the year?

In case you want to catch up:
Day 1 Life Lessons Learned From Running
Day 2 If Your Run You Are a Runner
Day 3 Five Blogs to Follow
Day 4 Running is Freedom

November 5th: Share a Recipe.

I was really happy to see this prompt because I have been sitting on my Runner's World cookbook since before my brief blogging hiatus. I wrote a review of the cookbook in October (I loved it) but I have yet to make any of the recipes! I have been meaning to for over a month! This blog prompt was just the kick in the butt that I needed. These recipes look amazing and I am so excited to dive in!

The temperature has finally dropped here in Fort Worth, TX to that sweet spot temperature. I call it free weather; you don't need to turn on the air conditioner and you don't need to turn on the heat. Free. I am ready for sweaters and scarves and boots though! Bring on the cool weather! My favorite part of cooler weather is hot soups. I love soup and hubby really does too. I was excited to try this healthy creamy soup, where the cream is Greek yogurt!

Creamy Potato-Spinach Soup from the Runner's World Cookbook

2 teaspoons extra-virgin olive oil (I used waaay more)
1 onion, chopped
4 cups of low-sodium vegetable broth
1 box 10oz frozen spinach
1 potato chopped
1 teaspoon ground cumin
salt and black pepper
juice of 1 lemon
1/2 cup low-fat plain Greek yogurt (I used a little more)

Heat the oil in a large pot over medium heat. Add the onion and cook, stirring frequently, for 4 minutes, until softened.

Add the broth, spinach, potato, and cumin. Season to taste with salt and pepper. Raise the heat and bring soup to a boil. Reduce the heat to low and simmer for 10 to 15 minutes, or until the potato is tender.
Using an immersion blender, puree the soup in the pot until smooth.

Add lemon juice and yogurt. Stir until combined. Reheat if necessary.

A watch pot never boils.

After seeing the color once I pureed the soup, now I understand why there wasn't a picture in the book for this one! It definitely tasted better than it looked! I think next time, I'll skip the lemon (I only used a small lemon, but the lemon taste was strong). I didn't think this soup was hearty enough to be a main dish as the book suggests, it felt like more of a side dish. We also added Sriacha because...um, everything is better with Sriacha!

Do you love soups in the fall as I much as I do? Do you have any good recipes to share? Have you tried anything from the Runner's World cookbook yet? 

p.s. Have you entered my giveaway for Tom Venuto's Burn the Fat Feed the Muscle book? Time is running out! You can win it before you can buy it. Please check out my post to read my book review and enter to win. Giveaway ends November 7, 2013.

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Keep Running,


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  1. I might have to try this one, but with coconut milk (to make it whole30)
    Sounds really good.

    1. Let me know how it comes out! Just curious- what ingredient is not whole 30? the Greek yogurt or the veggie broth?

  2. I DO love soups! That looks delicious! I'll have to try it when Grain Brain is over as potatoes are a no-go. Ha!

  3. I love soups... but never do the kind you need to puree, this one sounds like it'd be worth trying tho!

    1. I think I pureed mine a little too much though. I think I would liked it a little chunkier. :)

  4. After your cookbook review, I purchased the Kindle edition. I have a few recipes earmarked for later. I think this is one I wanted to try!

    1. let me know what you think if you decide to make it!

  5. This looks delicious. Thanks for the share!


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