Super quick and simple, creamy spinach soup. Perfect to make when you’re short on time! Only a few ingredients that are quick to put together, and they are also easy to keep at home as staples. Combine the soup with a moderate salad, hummus and/or your favorite bread.

Feel free to make a large batch and freeze it, the soup is just as good after it’s been thawed. I have used frozen organic leaf spinach in the recipe, but frozen chopped spinach also works well (even fresh of course). Tips if you have lettuce lying at home that is starting to get a little tired a good tip is to chop it up and freeze it. Perfect for use in casseroles, sauces, green smoothies or one in soup like this.

Quick Spinach Soup
(serves 4)

1 yellow onion, finely chopped
450 grams of frozen leaf spinach
3 tbsp canola oil
3 cups plant-based milk (subbing part plant-based cream = even creamier)
1 cup of water
1/2 teaspoon salt
2 tbsp or 1 cubes  vegetable bouillon
1 teaspoon apple cider vinegar
1 pinch of cayenne pepper

Saute the onion in a pot with oil until softened. Add frozen spinach and salt. Fry the spinach in the saucepan with the onion until it has thawed. Add water, milk, broth, apple cider vinegar and cayenne pepper. Allow to simmer briefly for a few minutes and season with salt and pepper. Pour the soup into bowls and top with vegetables, beans, peas, shoots, sprouts, seeds, nuts or anything else you have at home. In the picture I have topped the soup with fresh parsley, pea shoots, roasted pumpkin seeds, yellow beetroot and sea salt.

This is a guest post. The opinions expressed are the writer’s own.