If Thanksgiving is all about cooking massive amounts of food that will give you leftovers for days, the day before Thanksgiving is about simplicity. Family might be coming into town after a long flight or drive, and this recipe whips up in 25 minutes to satisfy cold, hungry travelers.
This basic spinach soup recipe can be spiced up any way you like! Do you like spicy soup? Add a dash of cayenne pepper. Do you like acid? Add a squeeze of fresh lemon juice right before serving. A dash of ground nutmeg also pairs well with this soup.
- 4 cups veggie broth
- 1 medium yellow onion, chopped
- 2-3 gloves garlic, minced
- 10 ounces spinach
- 1/2 teaspoon salt
- 3 tablespoons arrowroot powder
- Crusty bread (for serving)
- Line a large soup pot with a thin layer of veggie broth over medium heat. Add the chopped onion and saute 5-6 minutes, until onions are translucent and soft.
- Add garlic and saute an additional 60 seconds, until garlic is fragrant.
- Add remaining veggie broth and turn heat up to high. Bring to a boil, then add salt and spinach. Boil until spinach is wilted, 1 to 2 minutes.
- Remove from heat. Remove 1/2 cup of liquid from the pot and set aside. Blend soup with an immersion blender until smooth (alternatively, transfer to a blender and blend until smooth, then put back into the pot).
- Whisk arrowroot powder into the 1/2 cup of liquid previously removed until it forms a slurry. Add the slurry to the blended soup and place pot back on the heat.
- Simmer for 5 to 10 minutes, until soup thickens slightly.
- Serve with crusty bread for dipping.
Stay tuned for Polenta Crostini with Vegan Shiitake Spread and Diced Tomatoes, coming up soon!