When you move houses twice in two years, it's hard to keep track of things. This hit home last week when I set out to find the torn-out page of an old Martha Stewart Living or Real Simple magazine (I can't remember which) where I had found a recipe for amazingly delicious and nutritious spinach soup. It had had to be veganized and simplified, but the blueprint was beautiful.
Needless to say, this magical magazine page was nowhere to be found when I was in serious need of soup. So, true to form, I made it up! If I do say so myself, this version might be even better than the original. It's creamy (without cream!), hearty, and packs a paltry 100 calories per bowl. It's not only freakishly delicious, it's super-easy to bust out on a weeknight---maybe 10 minutes of prep time and 20 minutes of simmering and you're good to go.
Perfect Spinach Soup
- 1 large yellow onion, chopped
- 2-4 cloves garlic, minced
- 1 large russet potato, diced to 1" or so
- 4-5 cups broccoli florets (one average-sized package florets, for speed)
- 6 cups delicious veggie broth (I use Trader Joe's low-sodium version out of habit, but I bet a "hearty" or "chicken-less" broth would be great, too)
- 5-6 oz spinach, chopped (one average-sized bag of packaged fresh spinach---not frozen)
- Salt, garlic powder, smoked paprika to taste
Step 1. Add onion and garlic to a large pot and saute over medium heat until the onion starts to become translucent. Add water a tablespoon or two at a time to avoid sticking.
Step 2. Add potato, broccoli, and veggie broth to the pot. Bring to a boil, then turn down to a simmer and cook until the potatoes are tender - about 10-15 minutes.
Step 3. Once the potatoes are soft (test with a fork), add the spinach by the handful, stirring in and continuing to cook until the spinach is wilted.
Step 4. Turn off the heat. Use an immersion blender to blend the soup until creamy, or puree it in batches in your blender and return the soup to the pot. Add up to a cup of water if it's too thick.
Step 5. Allow to simmer for a few more minutes as you add seasonings to taste. I usually add a few dashes of salt, but you may not need any if you use salty broth. I love to add a bit of garlic powder and a generous amount of smoked paprika.
I served this with homemade biscuits, thanks to Minimalist Baker. These are a bit of a splurge in the oil/fat department, thanks to the Earth Balance, but they were the perfect thing to mop up the ends of the soup from the bottom of the bowl. If you decide to make these delicious little suckers, put your Earth Balance in the freezer for a few minutes after measuring - I've made these with and without taking this step, and it definitely was worth the wait to get really cold Earth Balance. Fluffy, crusty deliciousness. Control yourselves.