Spinach Soup

Ingredients

• 3 tbsp olive oil
• 1 medium onion
• 2 cloves garlic
• 1 medium potato
• 4 cups vegetable broth
• 8 cups fresh spinach
• 2 slices bread
• 1 tsp salt

Instructions

1. 1

   Heat 2 tbsp olive oil in a large pot over medium heat. Add the 1 sliced onion and cook until soft and translucent, about 5 minutes.

2. 2

   Add the 2 minced garlic cloves and 1 peeled and diced potato. Cook for 2 minutes, stirring, until fragrant.

3. 3

   Pour in the 4 cups vegetable broth and bring to a boil. Reduce heat and simmer until the potato is tender, about 10 minutes.

4. 4

   Add the 8 cups fresh spinach and stir until wilted, about 2 minutes. Remove from heat.

5. 5

   Blend the soup until smooth using an immersion blender or regular blender. Season with the 1 tsp salt (add more if needed).

6. 6

   While the soup simmers, cut the 2 bread slices into cubes. Heat the remaining 1 tbsp olive oil in a skillet over medium heat and toast the cubes until golden and crisp, about 5 minutes.

7. 7

   Ladle the soup into bowls and top with the croutons. Serve hot.

Tools you’ll need

• large pot
• immersion blender or blender
• skillet
• knife
• cutting board

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