Description
This Humble Potato Spinach Soup is the quintessential peasant classic, built on simple, pantry-friendly ingredients that comfort the soul.
Ingredients
Scale
Base Ingredients:
- 1 medium yellow onion, finely chopped
- 1 Tablespoon minced garlic
- 2 Tablespoons tomato paste
- 2 cups low-sodium vegetable broth *
- 4 cups water
- ¼ cup nutritional yeast
- ¼ teaspoon baking soda *
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon Italian Seasonings (+/-) *
- ¼ to 1 ½ teaspoons sea salt (+/-)
- 1 bay leaf
Other Ingredients:
- 8 cups cubed potatoes, ½ inch cubes
- 1 teaspoon red wine vinegar
- 3 to 4 cups chopped fresh baby spinach *
Optional Toppings:
- Chopped fresh parsley
- Sprinkle Vegan Parmesan Cheese
Instructions
- In a large stockpot, sauté the chopped onions for 7 to 9 minutes over medium-high heat until they start to become tender. Add a splash of water to prevent sticking/burning if needed.
- Add the minced garlic and tomato paste to the pot, continue to sauté over medium-high heat, stirring constantly for 1 minute.
- Next add all the remaining Base Ingredients (except the baking soda) and the Spice/Herb Ingredients, stir well, bring to a boil, then immediately lower to a simmer. Add the baking soda, stir well. Then add the cubed potatoes, boil at a low-percolating boil for 15 to 25 minutes or until the potatoes are perfectly tender.
- Once the potatoes are tender, add the red wine vinegar and the chopped baby spinach, stir well, then simmer for several minutes.
- Remove the pot from the heat, cover with a lid, and let sit for 15 minutes to allow the flavors to marry and the potatoes to infuse with the soup broth flavors.
- Top individual servings with a sprinkle of chopped fresh parsley and/or Vegan Parmesan Cheese. Enjoy!
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Serving: 6 to 8 (makes 10 ½ cups)