Recipe for Success

 I do not usually write two posts in one day, but lately my time has been so limited that I had to take advantage of the fact that 1)there is a hockey game on that I have no interest in watching, and 2)I am not experiencing writer's block at the moment.  So my second post for today is about the recipe of success... or a recipe that was successful.  We all know that my hubby does NOT, I repeat, does not voluntarily eat fruits and vegetables, let alone an entire bowl of green soup.  Literally.
 Tonight I planned to try a new recipe from one of my Cooking Light weeknight cookbooks called Zesty Spinach Soup.  When I do my meal planning each week,  I inquire with Kevin if he has any requests for that week.  I also try very hard to get a meatless meal one night, and usually a seafood meal once a week.  Meatless meals are truly the biggest challenge around here because of Kevin's relationship, or lack there of,  with the produce section! Having recently joined Your Neighborhood Produce co-op I had a huge bag of baby spinach that I wanted to use, but I didn't really want to eat spinach salad (again). I came across this recipe Zesty Spinach Soup that I thought sounded delish, but I wasn't really convinced I could disguise it for Kevin... it's green.soup.in.a.bowl.  Two dilemmas on this one, he's not a fan of soup, nor eating green leafy plants.  What to do?  So when I made the suggestion of this soup, he said he'd give it a try.  Success numero uno... he's willing to try! So here's how it went down at the Hahn dinner table tonight....

Dinner placed in front of Kevin

Kevin eating the Zesty Spinach soup, and I quote, "This is actually not bad."

I have no words for this image!

Cheers to another successful veggie recipe! 

Here's the recipe from Cooking Light: Fresh Food Fast weeknight meals


2 tsp. olive oil
1 1/2 cups chopped onion ( I used shallots)
2 cups organic low sodium vegetable broth (chicken broth would work)
1 cup diced Yukon gold potato
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 (6 oz.) package fresh baby spinach ( I just threw a bunch in)
1/2 cup reduced fat sour cream ( I used creme fraiche)
1 tsp. grated lemon zest

Heat oil in large saucepan over medium heat. Add onion, saute 3 minutes. Add broth and next 3 ingredients. Cover and bring to a boil over high heat. Reduce heat and simmer 8 minutes or until potato is very tender. Stir occassionally. Add spinach; cover, and cook 2 minutes or until spinach wilts.
Place half of soup and 1/4 cup sour cream in blender. Remove center piece of blender lid, to allow heat to escape, secure blender lid on blender, place a clean towel over opening in lid to avoid splatters. Blend until smooth. Pour into large bowl. Repeat procedure with remaining soup and 1/4 cup sour cream.
Pour soup evenly into 4 bowls (or 2 large ones, like me) and top each with a dollop of sour cream and lemon zest.

Per 1 cup serving: 119 calories, 4.7g fat, 3.5 g protein, 15.5 g carb. 2.7 g fiber