This is a delicious and very flavorful soup from Color Me Vegan. I’m not typically a big fan of dill, but it tastes great combined with the basil and spinach. It’s also very simple to make. Even during the summer, I think this soup would be ideal to make because of the abundance of fresh herbs.
3 medium potatoes, peeled and diced
2 medium onions, chopped
5 cloves garlic, minced
6 C vegetable stock (I used 4 and added 2 cup of water)
1 tsp salt
1-1/2 lbs fresh spinach, chopped
1/2 C fresh dill
8 fresh basil leaves, minced
1/2 C nondairy milk
1-3 Tbs agave
Juice from one lemon
Tofutti sour cream, optional
In a large soup pot, combine the onions, potatoes, garlic, broth, and salt and bring to a boil. Cover, reduce heat and simmer for 20 minutes, or until the potatoes are tender.
In a food processor or blender, puree the soup with the spinach, dill, and basil. I had to do this in two batches. Blend until smooth. Return it to the soup pot and add the milk, agave, and 1/2 the lemon (add more if needed).
Warm the soup up, but don’t bring it to a boil. Season with salt and pepper and serve with a dollop of sour cream on top! Enjoy!