When you grow your vegetables, crops tend to come in fast and hard, swamping you with such an abundance that it is challenging to make the best use of the bounty. This soup is ideal if your spinach patch resembles mine. It is a healthy, light, delicious soup best made in a high-power blender or juicer so that all the spinach fibers are pureed into a luscious smooth consistency. The soup can be served hot or cold. I prefer it warmed.

Vegan Spinach Soup (or not…)

Serves 6

2 tablespoons olive oil
3 green onions
½ yellow onion
1 clove garlic
¼ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
3 pounds fresh spinach (stems, too!), cleaned, with water still on leaves
3 cups vegetable stock (or chicken stock if not vegan)
salt and pepper to taste
optional for non-vegans: 1/3 cup mascarpone or heavy cream
to serve: sprigs of parsley and a sprinkle of paprika and/or Parmesan cheese

 Directions

Heat olive oil in a large stock pot. Add chopped green and yellow onions and the garlic. Sautee over low temperature for 5 minutes to soften.

Turn heat to medium, and add nutmeg, cayenne pepper, and a big handful of spinach. Stir until spinach wilts, then add 1 cup of the broth and another handful of spinach. Repeat the process, adding 3 cups of broth while working in the spinach. Simmer spinach and broth for about 10 minutes to soften completely.

Carefully put spinach and broth in a blender, working in batches if needed, and puree until smooth and velvety, about 5 minutes. Taste for salt and pepper. For vegans, reheat if needed and serve warm in bowls, decorating with a sprig of fresh parsley, and a sprinkle of paprika. For those who wish for a richer, creamier soup, add the mascarpone or heavy cream and blend well. Reheat and serve.