This spinach soup is creamy, delicious, and absolutely vegan without adding any dairy-free milk or heavy cream. The not-so-secret ingredient is the potato. Yes, it is whole foods all the way. It is a great way to incorporate more greens into your diet without compromising flavor.
Wash the fresh spinach leaves. Peel and finely chop onion and garlic. Peel and dice potatoes. The smaller you dice them, the shorter will be your cooking time.
Heat a large pan or stockpot on medium-low heat until oil is shimmering. Add chopped onion and garlic coat it with the oil and spread evenly. Stir occasionally. (For WFPB diet - cook them in veggie broth directly.)
Once onion is tender but still white, add the fresh spinach leaves and stir until wilted.
Now add vegetable broth and diced potatoes. Cook them until tender 15-20 minutes.
Use a hand blender and puree them thoroughly. Now add the salt and pepper to taste. Ready to serve it.
Video
Notes
breadsticks
vegetable chips (I usually buy a beetroot - sweet potato - parsnip mix from Aldi, but this one looks very similar*)