Some homemade spinach soup. I love making vegetable-based soups during this time of the year when I want something filling but not too rich and heavy. This is a great way to use up leftover veggies and also a quick way to make extra food for lunch or dinner. And because I have only a 30 minute lunch (which is really more like 20 minutes after I heat up my food and get settled), I like having something that I can carry around in a mug and sip in my classroom.
There’s not a specific recipe I followed - I just used up some leftover onion and garlic and added in some parsley and heated those up over medium heat with olive oil and a bit of non-salted butter. I then added in the baby spinach and once they were reduce blended the mixture in my food processor. Return to the pot and add vegetable stock. I also used soy milk and a bit of heavy whipping cream to make the soup a bit thicker. Add salt and pepper to taste and you’re done! :)
