Spinach Tomato Potato Soup

Ingredients:

  • 1 tsp olive oil
  • 1 small or medium yellow onion, finely sliced
  • 1 tsp roasted, crushed garlic
  • 1 medium yellow potato, halved then cut into thin slices
  • 1 tsp paprika
  • 1 14-oz can petite diced tomatoes, undrained
  • 1 package frozen spinach, thawed
  • 1/2 tsp ground thyme
  • 3 cups vegetable stock (preferably low sodium)
  • 1 tsp corn starch

Instructions:

  • In a large pot, heat the olive oil over medium heat for 1-2 minutes.
  • Once the oil is hot, add the onion, garlic, potato, and paprika and cook until the onions have softened but not browned (about 5 minutes).  Stir occasionally.
  • When the onions are loose, add the tomatoes, spinach, thyme, and stock.  Stir, then bring the mixture to a boil.
  • Once the soup has begun boiling, cover the pot and turn the heat down to low.  Cook for 15 minutes (or until the potatoes have cooked through).
  • Once the potatoes are ready, add the cornstarch to the pot, and stir well.  Simmer for 5 minutes, or until the soup has thickened.
  • Once the soup gets to your desired consistency, break up the potatoes a bit with the cooking spoon.  Then turn off the heat and serve.
  • Season individual servings with salt and/or pepper as desired.

Makes 4-5 servings.

Nutritional information per serving for 4 servings (approximates): 115 calories, 1 g fat, 20 g carbohydrate, 3 g fiber, 7.5 g sugar, 4 g protein.

Nutritional information per serving for 5 servings (approximates): 90 calories, 1 g fat, 16 g carbohydrate, 2.5 g fiber, 6 g sugar, 3 g protein.

The ratings:
Mental Cost (ingredient availability): Could not be lower.
Financial Cost (ingredient cost): Very economically prudent.  (I.e., very low.)
Emotional Cost (cooking skill level): Could make even while distracted.  (I.e., happily low.)
Time Cost (recipe preparation): Low-to-the low end of medium.
Life Cost (clean up time/effort): Scrub-free low.
Worth It? (rate from 1-5): A nice solid 4.

Miscellaneous suggestions, insights, and/or thoughts:

  • My soup didn’t thicken up all that much; if you want a thicker soup, you probably want to double the corn starch.  (Maybe even triple it?)
  • The soup tasted very ‘clean’ – healthy and light, yet still flavorful and enjoyable.
  • The soup tastes good without adding salt and pepper to individual servings; but it does taste good salted and peppered, too.  The choice is yours!  :)
  • Grated parmesan cheese also makes a lovely topping to the soup.
  • Despite the huge quantity that comprises a single serving of this dish, each serving is not very filling.  However, adding some vegetarian protein to individual bowls can help add some bulk and satiety without adding a lot of calories.  (Some of my personal protein favorites include seitan, soy crumbles, marinated tofu, and diced soy lunch meat.)
  • This dish is not super-special by any means; but it is very cheap, super easy, incredibly healthy, and feels comfortable and “homey”.  And there is something to be said for all of those factors.
  • This was a lovely meal to consume on a cold, lazy Sunday afternoon.

Stef

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About Stef

A "serious" gal who is trying to remember to lighten up and smile.
This entry was posted in postaweek2011, potato, soup, spinach, tomatoes, vegetables, vegetarian and tagged , , , , , , . Bookmark the permalink.

2 Responses to Spinach Tomato Potato Soup

  1. Carla says:

    Mmm – I love a soup like this – topped with just a splash of olive oil and a sprinkle of parmesan. Yum!

    Like

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