What more do you need to know? It’s a velvety, lightly lemony spinach soup. A nearly-effortless soup. A 15-minutes-to-the-table soup. A vegan soup. A painless way to drink your veggies. And a green, green, green, green soup.Spinach is good for your health, sure, but it’s also good for making your soup emerald green. You can sneak in other greens–my radish tops are in that soup too, do you see them?–but if you go spinach-free I can’t guarantee the dramatic color. (It’s not well captured in my photos. Trust me.)
The nice thing about a soup like this is that it is aggressively healthy without seeming so. You start by sweetening up an onion in your pot, then wilting in a big pile of greens with some flavorful broth. If you cook the greens until completely tender before pureeing them, they will give the soup body and a creamy texture without a drop of cream. A swirl of olive oil atop the soup is a decadent but purely optional finale.Green Spinach Soup: Chop a sweet or yellow onion and saute it in olive oil over high heat with a few pinches of salt until sweet and golden. Add a bunch of washed spinach, stems and all, and any other greens you like (this soup was a big bunch of spinach and a small bunch of radish greens), along with a few more pinches of salt. Stir for a minute to wilt the greens, then add a quart of flavorful vegetable broth. Bring to a boil, then simmer for a few minutes until the greens are completely tender. Puree soup with an immersion blender. Add salt and lemon juice to taste (I used one small lemon). Garnish with olive oil if desired.