6-8 potatoes, scrubbed and cubed
4-6 cloves of garlic (could be WAY more, if you like garlic)
salt and pepper to taste
2 tbl balsamic vinegar
1 can veggie broth (could use 2 for thinner soup)
1 package of frozen spinach
3-4 tbl dill (more or less to taste)
Oregano to taste
Basil to taste
3 bay leaves
A food processor or blender
Scrub and cube your potatoes, then boil them in a soup pot until tender and mushy – about 20 minutes, depending on size of your cubes. Drain the potatoes and open your can of veggie broth. Put some of the cooked potatoes, some garlic, and some of the veggie broth in the food processor or blender and blend together. Empty the blended mix into the soup pot and repeat until all of the potatoes are processed. Your soup may be the consistency of mashed potatoes at this point (mine was) – you can supplement the soup with more veggie broth or just simply use water. Slowly heat the soup until at the desired consistency – add the frozen spinach and stir in. After the spinach is stirred in, add your spices (keep tasting until it’s right). Allow the soup to simmer for a little while – the dill and bay leaves need about 10 minutes to really start being tasty.
If this soup seems bland, experiment with your spices – I found that adding a little more balsamic vinegar really brought out the flavors and adding a splash of lemon juice before serving made it taste refreshing.
This was fantastic with bread and would probably be very good with a dollop of vegan sour cream on top.