The first time I made this soup was on January 2nd. The holidays were over and I was feeling overfed and undernourished. I threw this together from stuff I had in the fridge as a kind of penance for all the Frango Mints I had consumed (thanks Sis). It turned out to be quite good, however, and not a punishment at all.
Vegan Spinach Soup
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Ingredients
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 8-oz sliced mushrooms
- 1 onion, chopped
- 5 cloves garlic, minced
- Fresh spinach (about 4 cups packed down, stems removed)
- 3 cups vegetable broth
- 1 cup water
- 1 can garbanzo beans
- 1½ cups cooked brown rice or bulgar
- ½ tsp red pepper
- 1 tsp salt (or to taste)
- 1 tsp pepper
- 1 tbsp brown miso (or any color miso)
Instructions
- Add 1 tbsp olive oil and 1 tbsp balsamic vinegar to a large soup pot. Over medium heat cook mushrooms for about 5 minutes and remove. Set aside.
- Add another tbsp olive oil to pot and sauté onion and garlic for 5 minutes. Add fresh spinach and cook for a few minutes until it starts to wilt. Add vegetable broth, water, garbanzo beans, and crushed red pepper. Bring to a boil then simmer for 5 minutes. Puree with a stick blender or in a food processor. Add brown rice or bulgar, mushrooms, and salt and pepper to taste. Simmer for another 5 minutes. Add miso and stir until dissolved.
Quite delicious and filling. And I instantly feel healthier having eaten it! The amount of spinach is about a bag’s worth if you buy that way.