(vegan) Emerald Spinach Soup with Tomato

[Guest guest]

This soup is rich in color and flavor.

Dojay

 

Emerald Spinach Soup with Tomato

 

1 large onion, chopped

2 cloves garlic, peeled and crushed

4 stalks celery, chopped

1 tsp. ground cumin

4 tsps. olive oil

6 cups firmly packed leaf spinach or 2 10 oz. packages frozen leaf spinach

4 cups vegetable broth

1 tsp. dry oregano leaves, crushed

2 cups diced tomatoes

1 1/2 tbsps. sour cream or vegan plain yogurt, optional

salt and pepper, optional

 

In deep, soup pot over medium heat, place onion, garlic, celery, and cumin with

olive oil. Stir and sauté for about 5 minutes. If using fresh spinach, remove

any large stems. Wash thoroughly. Add leaf spinach to pan; stir well. Lower heat

and cover. Allow all vegetables to steep until spinach is wilted and partially

cooked. If using frozen leaf spinach, cooking will take a bit longer. Add broth

with oregano and bring to a low boil.

Gently cook, covered, 20 to 25 minutes. Using 1-1/2 cups at a time, blend soup

mixture in blender or food processor** until smooth. Return entire soup mixture

to pan and reheat. Soup will be a rich green color.

Just before serving, add 1 3/4 cups diced tomato and heat. Season to taste with

salt and pepper, if desired. Tomato should be hot but not truly cooked. To

serve, ladle hot soup into warm bowls and garnish with an optional dollop of

sour cream or vegan plain yogurt and reserved diced tomatoes. Serve hot. Yields

6 servings