Monday, February 26, 2018

Spinach Soup

Spinach Soup, Garnished with Tomatoes
There's an old joke that my Mother used to tell.

A tiny preschool girl was sitting on the floor playing, while two of her Mother's "friends" gossiped nearby. One of them gestured to the little girl, and loudly whispered, 
"Not very P-R-E-T-T-Y!" 

The little girl didn't look up from her playing, but replied, "No, but S-M-A-R-T!" 

That's rather like this soup. It's not very pretty, but it IS satsifying, delicious, and packed with nutrition. And compellingly easy to make : )

Here it is:

Spinach Soup
1 bag (12 oz) Frozen Chopped Spinach
1 Quart Water (4 cups)
1 Cube Vegetable Bouillon
1 teaspoon of your favorite all purpose seasoning blend (I use Mrs. Dash Table Blend)
Bring to a boil, and simmer for about 5 minutes
Stir in
2 Tablespoons Lemon Juice
1/2 Teaspoon Salt
About 1/4 Cup of NonDairy Milk  (Optional)
1 Tablespoon Tahini (Optional - Omit if avoiding fat)
Puree with Immersion Blender & Serve

Tip for dining with Omnivores (or for Lacto-Ovo Vegetarians): Grated Parmesan Cheese may be sprinkled over the top.


Spinach Soup, Garnished with Oyster Crackers
This is being shared on:
Over the Moon
You're the Star
Snickerdoodle
Melt in Your Mouth Monday
What's You Do This Weekend? 
Tuesdays with a Twist
Tasty Tuesdays
Smell Good Sunday

1 comment:

  1. So simple, but I have some vegan bouillon that I got last week that's really good. What a neat story! People can be cruel, but I am happy about the little girls response.

    ReplyDelete

Welcome!
Please, DO chime in! : )

If you want to share a link to a pertinent and supportive post of your own that directly relates to my post (if, for instance, you also have a great vegan pancake recipe, or a post about Christmas) I don't mind a bit!

I encourage any questions about methods, measurements, or cooking times, and comments about typos, broken links, mistakes, omissions, etc. I also welcome thoughtful questions - even if you disagree with me.

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