Cream of spinach soup

Disclaimer:

Consult with a doctor (I am not one) with specific portioning, nutrition, and health concerns.

I have done research of my own and am not a health clinician. If you have any concerns about any ingredients contact a medical professional, call a medical help line to ask questions, or omit the item. I strongly believe every item I provide is healthy and safe for pregnant women of average health. I also know I could be wrong as I have no training.

Recipe Ingredients:

2 cups of Vegetable broth

2 cups of Spinach

4 tablespoons of water

2 tbsp of Olive oil

3 cloves of garlic

1 shallot

1 carrot

1 celery stick

1 cup Heavy cream

1 cup milk

Recipe steps:

1. Cut up all the veggies before starting to cook. Preheat the oven to 400 F.

2. Take a large pan and heat up two tablespoons of olive oil. Wait for it to shimmer and then you're ready for the second step.

3. Place chopped garlic in the oil and cook until fragrant. Stir constantly and do not burn.

4. Place spinach with water in the pan and wait for the spinach to wilt. Stir occasionally.

5. Toss carrot and celery in olive oil, salt, and pepper. Place them on a baking sheet lined with parchment paper. Cut shallot in half, drizzle with olive oil, and wrap in foil and place on the same baking tray. Place in the oven.

6. Wait until golden brown. Checking every 10 minutes to start and 5 minutes near the end.

7. Once they’re done. Let cool for at least 5 minutes.

8. Place the wilted, seasoned spinach in the blender with broth, milk, cream, and the vegetables and shallot once cooled in a blender. Or in a bowl and use an immersion blender.

9. Once smooth, you're ready to serve your hard work!