Vegan Spinach Soup with Ginger Broth

Name: Vegan Spinach Soup with Ginger Broth
Total time: 20 min
Ingredients: 4 cups fresh pre-washed spinach leaves (or 3 ounces chopped frozen); 1/2 to 1 tablespoon fresh ginger root peeled and minced (See notes. Sub ½ to 1 tablespoon jarred, or ¼ teaspoon ground if desired); 4 cups low sodium vegetable broth; Sea salt to taste; Optional: 2 teaspoons cornstarch to thicken; Optional: Sliced Mushrooms; Optional: Sliced Green Onions; Optional: Minced Garlic; Optional: Brown Rice or Rice Noodles or other whole grain

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Total: 20

Servings: 4

Cost: $4.84 /serving

Ingredients

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4 cups fresh pre-washed spinach leaves (or 3 ounces chopped frozen)1/2 to 1 tablespoon fresh ginger root peeled and minced (See notes. Sub ½ to 1 tablespoon jarred, or ¼ teaspoon ground if desired)4 cups low sodium vegetable brothSea salt to tasteOptional: 2 teaspoons cornstarch to thickenOptional: Sliced MushroomsOptional: Sliced Green OnionsOptional: Minced GarlicOptional: Brown Rice or Rice Noodles or other whole grain

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Instructions

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Step 1

Heat 1 tablespoon of water in a large pot or Dutch oven over medium heat. Add the minced ginger with a pinch of salt, and saute about 1 minute, or until ginger becomes fragrant.

Step 2

Add the hot broth, increase the heat to high to bring to a boil, then reduce heat to medium low and simmer 5 minutes. (Simmer longer if you want a more intense ginger flavor. If using chopped frozen spinach, add it now.)

Step 3

If using fresh spinach, while the broth and ginger are simmering, place the spinach leaves and 1 tablespoon of water in a microwave safe dish, cover, and cook on high for 2 minutes. Then simply cut the spinach with a fork and butter knife. Remove any stems, if desired, then add it to the soup.

Step 4

Optional: To thicken the soup, while the spinach is cooking, ladle about a cup of broth 2 teaspoons of cornstarch into a bowl, and whisk completely until there are no lumps. Add the mixture back to the pot.