Here is a simple soup to make, courtesy of Joy the Baker. Don’t skip out on the crutons. they totally made the soup!
2 tablespoons olive oil
1 medium union, coarsely hopped
2 cloves garlic, minced
2 teaspoons dried thyme leaves
1/2 teaspoon salt
2 cups peeled and diced red potatoes
4 cups veg stock
6 heaping cups fresh spinach leaves
juice of half a lemon
For the Croutons:
3 tablespoons olive oil
3 tablespoons earth balance
2 cloves garlic, sliced
1 tablespoons dried thyme
salt to taste
4-6 heaping cups stale bread cubes
To prepare the soup, heat olive oil in a large saucepan over medium heat. Add onions and saute until soft and translucent, about 5 minutes. Add garlic, thyme, and salt and saute for 2 minutes. Add potatoes and saute for 3 minutes more.
Pour in stock and bring to a low simmer. Simmer for about 15 minutes, or until potato chunks are cooked through. Reduce heat to low and add spinach leaves. Stir and cook spinach down in the hot broth for about 5 minutes. Remove from heat and puree soup with an immersion blender.
Once pureed, squeeze in the juice of half a lemon. Stir.
To prepare the croutons, place a rack in the center of the oven and preheat oven to 375 degrees F. Line a baking sheet with parchment paper, place bread crumbs on the parchment and set aside. Heat oil and butter in a medium saute pan until earth balance is melted. Add sliced garlic and cook for 3 minutes. Remove garlic from the pan and discard. Remove fat from the heat. Add thyme. Stir to combine. Drizzle melted butter mixture over the bread cubes. Sprinkle generously with salt and toss with your hands. Bake for 12-14 minutes or until cubes are golden brown and crisp.