Spinach Soup

I am the lover of all things spinach. Maybe it's from watching too much Popeye as a kid, but I love it! And I know how good it is for me!



I have this amazing friend who I have known for years. I haven't seen her in almost 7, which makes my heart break a little! We talk a lot, though, which is awesome since we went almost 4 without. I'm so glad she's back in my life, I'm actually going to post a horrible picture of us from 7 years ago. This was my 21st birthday:



This was the bar I worked at...she was always there (to visit me, not necessarily drink!) and she was always cheering me on when I sang...



And us being crazy. Something we were awfully good at!



Life with Rissa was always fun. Laughing, reading, tea time, snuggling...I'm a pretty lucky girl to have such a wonderful friend in my life! Exciting news, too: MARISSA HAS DECIDED TO GO VEGETARIAN!!! Yes, it may mean no more eggy cheesy bacon bagels, but I'm still working on how to veganise that one! :) She sent me an email this week with a Spinach Soup recipe from Kitchen Parade. I saw it yesterday and made it immediately. I trust her taste in food and I had the ingredients to make it, so here it is! The veganized version of Spinach Soup:



Spinach Soup
Prep time: 15 minutes
Cook time: 30 minutes

1 tbsp Earth Balance Soy Margarine
1 small onion, chopped
2 tbsp unbleached all-purpose flour
10 ounces frozen or fresh spinach (If you're using fresh, which you should, it's about 5 cups)
3 cups vegetable broth
1/2 tsp ground nutmeg
1 cup unsweetened soy milk
Salt & pepper taste

1. In a large saucepan, melt Earth Balance on medium high til shimmery. Add onion, stir to coat, let cook until beginning to soften.

2. IF FROZEN SPINACH While the onion cooks, thaw the spinach in the microwave. Add to the onion mixture and cook for about 5 minutes. IF FRESH SPINACH) While the onion cooks, wash the fresh spinach very well by soaking and swishing in cold water. (It needn’t be trimmed but must be grit-free; to test, eat a piece of the raw spinach.) Stir into the onion mixture by the handful and cook until cooked but still bright green. Transfer the mixture to a blender (I used my food processor) and blend until smooth, adding some broth or stock if needed. Return the mixture to the saucepan. (Don’t waste the spinach left in the blender, just use the rest of the broth or stock to rinse it out into the saucepan when called for.)

3. Sprinkle the spinach mixture with the flour and stir in. Add the broth or stock, a tablespoon at a time at first, incorporating each addition before adding more. Stir in nutmeg and bring to a boil. Reduce heat to medium. Add milk and bring just to a boil but do not allow to boil. Season to taste. Spoon soup into bowls.



This soup was SOOOO good. I had two bowls, and when Cody got home, he took one bite and said, "Wow, babe. This is good." I don't know why he doubted me, but ha HA! Veggies 1, Carnivores, 0.

Thanks, Marissa! I love you!!! xo

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