- 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
- 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.
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.