Creamy vegan spinach soup

Name: Creamy vegan spinach soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 lb (450 grams) (16-oz) bag of frozen spinach, thawed and drained; 1/2 lb (220 grams) potatoes, peeled and cut into chunks; 3 cups (720 ml) low-sodium vegetable broth; 1 garlic clove, sliced; 1 medium white onion, sliced; ¾ Tbsp olive oil or extra virgin olive oil; 1 lemon, juice; 1 a handful of basil leaves (optional); salt and black pepper, to taste

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 4

Author : Katia

vegan spinach soup

Ingredients

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1 lb (450 grams) (16-oz) bag of frozen spinach, thawed and drained1/2 lb (220 grams) potatoes, peeled and cut into chunks3 cups (720 ml) low-sodium vegetable broth1 garlic clove, sliced1 medium white onion, sliced¾ Tbsp olive oil or extra virgin olive oil1 lemon, juice1 a handful of basil leaves (optional)salt and black pepper, to taste

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Instructions

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Step 1

In a large saucepan over medium heat, sauté onion and garlic in olive oil for 3 minutes or until soft.

Step 2

Add potatoes, vegetable broth, a pinch of salt and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes or until the potatoes are tender.

Step 3

Add spinach and cook for a further 5 minutes until spinach is tender.

Step 4

Turn off the heat and add a handful of basil leaves (optional).

Step 5

Using an immersion blender, puree the soup to a smooth consistency. Taste it, you might want to adjust the seasoning with salt and pepper.

Step 6

Serve with a good drizzle of olive oil, black pepper, and a wedge of lemon juice on the side (1 tsp of lemon juice per serving is perfect). You can enjoy this soup hot or chilled.

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