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Spinach Vegetable Soup keeps the vegetables distinct instead of blending them. Onion and ginger are sautéed first, then cumin is warmed briefly before the liquid is added.

Sweet potato and carrot provide the body of the soup, while a generous amount of chopped spinach adds freshness and color. The vegetables cook together until the sweet potato is tender.

The seasoning is restrained: bouillon, salt, pepper, ginger, and cumin. Serve the soup with bread, which suits its simple, substantial character.

Ingredients

• 1 tablespoon olive oil
• 1 cup onions, sliced
• 1/2 teaspoon fresh ginger, minced
• 1/2 teaspoon ground cumin
• 2 cups water
• 2 teaspoons vegetable bouillon powder
• 1 cup sweet potatoes, cubed
• 1/2 cup carrots, sliced
• 5–6 cups spinach, chopped
• Salt and freshly ground pepper to taste

Method

Heat the olive oil in a large pot over medium-high heat. Add the onions and ginger and sauté until the onions begin to caramelize, about 5 minutes. Stir in the cumin and cook for 1 minute. Add the water, bouillon, sweet potatoes, carrots, and spinach and cook until the sweet potatoes are softened, about 15 minutes. Season with salt and pepper and serve. Makes 4–6 servings.