I love spinach but it is always a challenge for me to eat the whole bunch before it wants to go to the compost pile. That was my inspiration for this soup—a need to use up the spinach. This soup is made in less than 30 minutes, from start to finish, which is very nice after a busy day on a cold winter’s night.
1 bunch spinach, cleaned
¼ to ½ diced onion, depending on taste. I use red onion, but any color works.
2-4 cloves garlic, minced
1 tablespoon olive oil
1 cup non-vanilla seed milk
1 cup veggie broth, or water and 2 teaspoons veggie bouillon
Thyme, rosemary, oregano, salt and pepper to taste
1 tablespoon nutritional yeast
Heat olive oil in pan, add onion and cook about 5 minutes, then add garlic and cook a few minutes more. Add a bit of water to the pan, put the spinach in and put a lid on the pan and allow spinach to steam a few minutes, until wilted.
Get out your blender and put in milk and water. Add cooked veggies and yeast. Blend for a few moments until smooth. Return to pan and warm to serving temperature. Serve in pretty bowls. Croutons can be added on top.