“I make this vegan soup a lot for my daughter and as a gift for my friends who have just had a baby. It can be easily sipped from a cup and is super gentle on digestion while still delivering vital nutrients such as Vitamin A, C, Calcium and Iron. The mint, basil and lemon juice add an interesting and refreshing flavor profile that excites the taste buds. Some kids find the basil and mint too much to handle for their developing palates, so I leave these two herbs (which are added fresh at the very end) out when I cook this soup for my daughter.” (- Inna Korobkina)
Time: 35 minutes
Serves 4 (2L – 8 cups)
Heat 2 tablespoons of grape seed oil in a heavy pot over medium heat. Add 1 chopped onion and 2 bay leaves and cook, stirring occasionally until the onions begin to soften and turn golden yellow – about 11 minutes.
While the onions are cooking, peel and chop 1 carrot, 1 zucchini and 1 potato. Add these chopped vegetables to the sautéed onions along with 1 teaspoon of salt. Stir and cook together for 1 minute. Turn the heat up to high and add 6 cups of water.
Cover with a lid and bring to a rolling boil, about 5 minutes.
Slightly uncover the lid, turn the heat down, and simmer the veggies on low until they are soft, about 10 minutes.
Turn the heat off. Mix in the 2 cups of spinach, cover the lid tightly, and let the spinach soften for about 2 minutes.
Discard the bay leaves, and add 4 cups of ice. This will cool the soup down quickly, allowing you to transfer it safely to a blender.
Blend on medium speed for 20 seconds along with 3 fresh basil leaves, 5 fresh mint leaves, 2 teaspoons of lemon juice and 2 teaspoons of salt.
Return blended soup to the pot and heat up to desired temperature.
Ladle into a cup, and drizzle with fresh olive oil just before serving with a hot slice of sour dough bread.
>> Note: This soup is meant to come out very thin, so it’s easy to drink. If you want it thicker, simmer it longer after blending, or cut back on one cup of ice.