potato, spinach, and tomato soup

★★★★★ 1 Review
vegancook avatar
By Joan Hunt
from Youngsville, NC

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

serves 4 servings
prep time 15 Min
cook time 25 Min

Ingredients For potato, spinach, and tomato soup

  • 3 clove
    garlic
  • 1 lg
    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
    chunky-style crushed tomatoes or diced tomatoes (28 ounces)
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How To Make potato, spinach, and tomato soup

  • 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.
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