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Sauté the leek and celery in the olive oil and 1 tablespoon water for about 5 minutes, until softened. Stir in the oats, followed by the stock. Bring to a boil and simmer for 5 minutes. Add the spinach; if you are using a large saucepan, all the spinach may fit, otherwise add it in batches, allowing each batch to wilt before adding more.
Simmer for a couple of minutes to soften the spinach slightly. Add the hazelnut milk, nutmeg, and basil. Blend until smooth (a high-powered blender works best here).
Season to taste, adding a touch more nutmeg if necessary.
Bring to just below boiling point before serving.
About this recipe
“The oats are multifunctional in this recipe, imparting their goodness and creating a creamy consistency to thicken the soup. It may sound odd, but it works and is a clever way to introduce a slow-burning grain into a meal that is not just oatmeal. This soup is the most electrifying green color—almost too pretty to eat!” -- Kathyrn Bruton in Skinny Soups