This one is adapted from the book Twenty One Day Tummy Diet.
Ingredients:
1 bunch white Swiss chard chopped
5 oz baby spinach chopped
1 red bell pepper chopped
1 cup chopped green onions or chives
2.5 cups water or broth
2 tbsp 1/3 fat cream cheese
1 tbsp almond butter
1 tbsp olive oil
salt and fresh ground pepper to taste
drizzle of lemon juice (optional)
Heat the oil in large pan or dutch oven. Add chopped red bell pepper and green onions and fry for 5-6 minutes. Add Swiss Chard, and spinach and continue frying for another minute. Add water, salt and pepper and bring to a boil. Reduce and let simmer for 10-15 minutes until the greens are wilted. Add almond butter and cream cheese and continue to simmer for 1-2 minutes.
Cool. Using an immersion blender lightly blend the soup into puree or leave some chunks like I do. You can also transfer some to a food processor and blend. Makes about 2 servings.
I drizzled some lemon juice and enjoyed on a frigidly cold day for lunch!
Fly 'n Cook 