Print
Ingredients
Scale
- 1 tablespoon olive oil or extra virgin olive oil
- 1 onion, peeled and sliced
- 1 large garlic clove, sliced or minced
- ½ lb (220 grams) potatoes, peeled and cut into chunks
- 3 ½ cups (840 ml) low-sodium vegetable broth
- 16 oz (450 grams) frozen spinach
- Salt and black pepper, to taste
- A handful of basil leaves (optional)
- 2 tablespoons lemon juice
Instructions
- Heat olive oil in a large pot and sauté onion and garlic until fragrant.
- Add potato chunks and vegetable broth, boil, then simmer until potatoes are tender.
- Incorporate frozen spinach and simmer for an additional 3 minutes.
- Blend the soup until smooth, adding basil if desired, then season.
- Stir in lemon juice and serve with olive oil and black pepper.
Notes
For a creamier texture, blend longer until fully smooth.
You can use fresh spinach; ensure it wilts before blending.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Calories: 160
- Sugar: 2g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg