This spinach soup is a perfect way to enjoy the fresh and tender spinach that is in season right now. It is creamy, smooth, and dairy-free, with a hint of mint that adds a refreshing touch. You can serve it warm or chilled, depending on your preference. It is also vegan and gluten-free, making it suitable for everyone.
Ingredients
- 2 teaspoons of olive oil (or butter)
- 1 onion, chopped
- 1 potato, peeled and diced
- 4 cups of vegetable broth
- Salt and pepper, to taste
- 8 cups of fresh spinach, washed and stemmed
- 1/4 cup of fresh mint leaves
- 2 teaspoons of apple cider vinegar
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 15 minutes.
- Add the potato, broth, salt, and pepper and bring to a boil. Reduce the heat and simmer until the potato is tender, about 15 minutes.
- Turn off the heat and add the spinach, mint, and vinegar. Stir until the spinach is wilted, about 2 minutes.
- Transfer the soup to a blender and blend until smooth and creamy. You may need to do this in batches, depending on the size of your blender. Alternatively, you can use an immersion blender to puree the soup in the pot.
- Taste and adjust the seasoning if needed. Serve hot or cold, garnished with more mint leaves, chive blossoms, pea shoots, or a swirl of coconut milk, cream, or yogurt if desired.
Enjoy this simple and delicious spinach soup that is packed with nutrients and flavor!
