The cool fall day today made me really crave soup for dinner. I had bought a big ‘ole bunch of spinach at the Asian market tonight. So, I decided to make a faux cream of spinach soup. This recipe could easily be vegan if made with vegetable broth instead of chicken.
4 T onion, peeled/chopped
2 t canola or olive oil
1/2 # fresh spinach, washed
2 c broth (chicken or vegetable)
1 1/2 t cornstarch
3 oz tofu
Pocket of Full Life 