Cream Of Yam And Spinach Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped celery
1 red pepper, seeded and chopped
2 tablespoons minced garlic
1 cup all-purpose flour
3 (14 ounce) cans vegetarian broth
3 cups fresh yams, large dice
1 (10 ounce) bag fresh spinach leaves, stemmed and coarsely chopped
2 cups skim milk
1/2 cup sliced green onion stems
salt and pepper

Preparation

In a large heavy pot, heat olive oil to medium-high, and cook onion, celery, red bell pepper and garlic until the vegetables are tender, about 5-7 minutes.
Whisk in the flour and gradually add the broth, whisking until soup is blended.
Add the yams and bring to a boil, cover and reduce the heat to low, or a slow simmer. Cook approximately 20 minutes or until the potatoes are very tender.
Add the spinach, milk, green onions, salt and pepper (I didn't measure, but guesstimate that I used between 1/2 and 3/4 teaspoons salt).
Turn the heat back up to medium. Cook until spinach is wilted and soup well heated and thickened, about 5 minutes.
Hope you enjoy!