You can’t go wrong with a good soup. I’ve been loving making this cream of spinach soup lately because it is not very time consuming and is so hearty, packed with flavor, and nutritious (bonus!). It’s also a wonderful way to get some greens in to your diet and can be meal prepped in advance!
To make this soup, you will want to peel and cook 3 small or medium sized potatoes until they are soft and mashable. Give them a good mashing and then set them aside. You will be pureeing them with the other ingredients later.
In a pot, sauté 1 cup of chopped onion until they start to become nice and golden. Chop or mince 1 clove of garlic and add to pot. Cook for a minute or so and then add 1 can of coconut milk. Add your mashed potatoes to the pot along with half a bag of spinach (about 4 cups). Cook until the spinach wilts.
Turn off the heat and carefully pour your soup into a blender (be extra careful because it will be warm!) and purée until the soup is super smooth.
Then transfer back to your pot, turn the heat back on, and add your seasonings. Add 3/4 – 1 tsp onion salt (or just salt if you don’t have onion salt), 3/4 tsp garlic powder, 1/2 tsp cayenne, 1/8 tsp nutmeg, 1/2 tsp thyme, and 1/4 tsp black pepper.
This makes about 3 servings.