Potato, Spinach, and Tomato soup

Potato, Spinach, And Tomato Soup

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Joan Hunt

By
@vegancook

This is a favorite of mine with a hummus and veggie sandwich. or if you eat cheese try grilled cheese. this time of year we do a lot of soup and salads for dinner. because it is quick and easy

Rating:

★★★★★ 1 vote

Comments:
Serves:
4 servings
Prep:
15 Min
Cook:
25 Min

Ingredients

  • 3 clove
    garlic
  • 1 large
    onion, chopped
  • 2 Tbsp
    extra-virgin olive oil
  • 2 qt
    vegetable stock
  • 3 lb
    potatoes, such as russets, peeled, thinly sliced
  • 1 lb
    fresh spinach, triple washed, stems picked and coarsly chopped
  • 1/4 tsp
    freshly grated nutmeg
  • ·
    salt and pepper
  • 1 can(s)
    chunky-style crushed tomatoes or diced tomatoes (28 ounces)

How to Make Potato, Spinach, and Tomato soup

Step-by-Step

  1. in a deep pot, saute garlic and onion in oil for 2-3 minutes. Add broth and bring to a boil. as you slice the potatoes, add them carefully to the broth, and cook 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken the soup as it cooks.
  2. stir in the spinach in bunches, adding another handful as it wilts into the soup pot. stir in the tomatoes and season with salt and pepper. Let cook for 2-3 minutes more until it is heated thru. Remove from the heat and serve.

Printable Recipe Card

About Potato, Spinach, and Tomato soup

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian



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