Spring vegetable soup

Ingredients

• 3 cups chicken broth
• 1 cup milk (or non-dairy alternative)
• 1/2 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 garlic clove, diced
• 2 handfuls fresh spinach, chopped
• 2 teaspoons. extra virgin olive oil
• 1/8 teaspoon. pepper
• 1/8 teaspoon. nutmeg
• salt to taste

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Preparation

• Heat olive oil in a medium-large saucepan. Add onions and saute 2-3 minutes.
• Add carrots and celery and saute 8-10 minutes, stirring occasionally.
• Add chicken broth and bring to a boil. Reduce heat to low.
• Cover and simmer 10 minutes. Add spinach and cook, uncovered, another 2-3 minutes.
• Puree half of soup in the blender and then return to pot. Stir in 1 cup milk and reheat.
• Add spices and heat gently approximately 5 more minutes.