Spinach Soup

Step 1

Heat 2 tbsp olive oil in a large pot over medium heat. Add the 1 sliced onion and cook until soft and translucent, about 5 minutes.

Step 2

Add the 2 minced garlic cloves and 1 peeled and diced potato. Cook for 2 minutes, stirring, until fragrant.

Step 3

Pour in the 4 cups vegetable broth and bring to a boil. Reduce heat and simmer until the potato is tender, about 10 minutes.

Step 4

Add the 8 cups fresh spinach and stir until wilted, about 2 minutes. Remove from heat.

Step 5

Blend the soup until smooth using an immersion blender or regular blender. Season with the 1 tsp salt (add more if needed).

Step 6

While the soup simmers, cut the 2 bread slices into cubes. Heat the remaining 1 tbsp olive oil in a skillet over medium heat and toast the cubes until golden and crisp, about 5 minutes.

Step 7

Ladle the soup into bowls and top with the croutons. Serve hot.