By Libbie Summers
Assisted by David Dempsey
Chamber Apron in Green Linen from Libbie Summers Yum Yum Smile Shop

You know you’ve made a great soup when the guests get up from the table and help themselves to another helping. This happened two weeks ago when I made this for a group of health conscious, discerning and voracious professional sailors. It could have been my finest vegan moment to date. 

Spinach Soup with Basil Cream and Torn Lemon Croutons (VEGAN)
(serves 4)

What you need: For Lemon Croutons
1 baguette, torn into large pieces
1/4 cup olive oil
Zest from 1 lemon

For Basil Cream
1/2 cup basil leaves, packed (plus more for garnish)
1 cup plain coconut milk yogurt
Juice from 1 lemon
Flake sea salt

For Soup
1 onion, roughly chopped
2 garlic cloves, peeled and smashed
3 cups vegetable stock
1 cup parsley leaves, roughly chopped
10 ounces baby spinach leaves
1/4 teaspoon cayenne pepper
1 cup plain coconut milk yogurt
1/4 cup vanilla coconut milk yogurt (can substitute 1 tablespoon honey for a vegetarian version)
Flake sea salt
Coarsely ground black pepper

What To Do:
1. Make Lemon Croutons: Preheat oven to 375º F. On a baking sheet, add bread, olive oil and lemon zest. Toss to coat. Bake just until golden brown (about 5-10 minutes). Set aside to cool.

2. Start Soup: In a large sauce pan over high heat, add onion, garlic and stock. Bring to a boil, cover and reduce heat and simmer just until onions are tender and translucent (about 10 minutes).

3. Make Basil Cream: While onions are cooking, make the Basil Cream. In a blender, add yogurt, basil leaves and lemon juice. Puree until smooth. Season with salt. Pour into a bowl and set aside.

4. Finish Soup: Once the onions have cooked through, add the parsley, spinach and cayenne pepper. Stir and cook just until spinach has wilted. Stir in yogurt. Season to taste with salt and pepper. Add soup to a blender and puree until smooth (or use and immersion blender).

To Serve: Divide soup between bowls and add an ample swirl of Basil Cream over the top. Garnish with basil leaves and serve with Lemon Croutons.