Vegan Creamy Spinach Soup

Instructions

1. Prepare the vegetables
   Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until translucent. Add minced garlic and cook for another minute until fragrant.
2. Build the soup base
   Add the cubed potatoes to the pot and stir to coat with oil. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until potatoes are tender when pierced with a fork.
3. Add the spinach
   Add the chopped spinach to the pot in batches, stirring until wilted. Once all spinach is incorporated, simmer for 3-5 minutes until spinach is completely soft.
4. Blend the soup
   Remove the pot from heat and let cool slightly. Using an immersion blender, blend the soup until completely smooth. Alternatively, transfer soup in batches to a standing blender and process until silky smooth.
5. Add creaminess
   Return the blended soup to the pot and place over low heat. Stir in the coconut milk, nutmeg, nutritional yeast (if using), and lemon juice. Heat gently without boiling. Season with salt and pepper to taste.
6. Finish and serve
   Stir in the fresh dill. Ladle the soup into bowls and garnish with a swirl of coconut milk and additional fresh dill. Serve immediately with crusty bread if desired.