In my pantry today:
- 1 c leftover cashew sauce with butternut squash and black eyed peas
- 2 16oz cans vegetable broth
- 1 16 oz can coconut milk
- 2 c chopped fresh spinach
- 1 c (uncooked) gluten free pasta (small shells)
Well, not the pasta: cook that separately and add to your bowl personally before the soup hits it. This allows control over your al dente preference.
And maybe wait until the last minute before adding the spinach, y’know, to help it retain a little of its #3fff00 dignity.
3-4 spoons depending on whether or not you add “love.”