Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 2 potatoes, diced (Yukon Gold or Russet)
- 4 cups fresh spinach
- 2 tablespoons nutritional yeast (optional)
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
- Stir in garlic and cook for another minute.
- Add diced potatoes, stirring to coat with the onion mixture. Cook for 2–3 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for about 10 minutes, until potatoes are tender.
- Stir in spinach and let it wilt into the soup.
- Using an immersion blender, puree the soup until creamy. For more texture, blend only half.
- Stir in nutritional yeast (if using), salt, and pepper. Taste and adjust seasoning.
- Ladle into bowls and serve hot.
Notes
- Sprinkle with grated cheese or vegan cheese for extra flavor.
- Add fresh basil or parsley at the end for brightness.
- Spice it up with red pepper flakes or hot sauce.
- Stir in coconut milk or cream for extra creaminess.
- Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 3g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
