Spinach and basil soup makes it easy to be green
We are closing in on a year’s worth of Dinner in Minutes recipes whose ingredients all come straight from the Dinner in Minutes Pantry; the goal of which is to simplify your weeknight quick-meal cooking by skipping a shopping trip on the way home. Soon you’ll have access to 50 or so dishes via a click or two, in Voraciously and our Recipe Finder, that fit this particular bill.
Some readers ask: Why do we specify frozen foods in some recipes when fresh might seem preferable? This week’s soup is one of the best examples I can offer. It would take heaps of fresh spinach — that might need stemming and rinsing first — to make this ultra-green, creamy vegan soup. Bagged, frozen spinach already has been blanched, and, in most cases, stemmed and chopped. It is a good-foryou convenience product that deserves a berth in your coldest storage.
Here, that frozen spinach goes straight into the blender — no defrosting. A modest amount of cooked potato and onion gives some body to the mixture, which is pureed to the glorious shiny shade you see in the accompanying photo. You won’t taste the bit of powdered mustard, yet it performs a flavor function you would miss. Fresh dill and basil lend their aromas; don’t leave them out, either.
Pair this soup with your favorite sandwich, or toss in some cooked rice or quinoa. The soup will retain its striking color for a few days in the refrigerator, and it can be frozen for up to 1 month; defrost in the refrigerator overnight. Bonus: A serving will cost you but 80 calories and 0 grams of fat, making that little black dress and those skinny jeans wearable, attainable goals for holiday parties.