1 (10 ounce) package frozen chopped spinach
4 potatoes, peeled and cubed
2 carrots, scrubbed and sliced
About 4 cups water
4 Tablespoons butter or margarine
1 large onion, chopped
1/2 teaspoon minced garlic
1/2 cup flour
6 cups 1% or 2% milk*
2 cups uncooked noodles, cooked according to package directions
1/2 cup grated Parmesan Cheese*
1 teaspoon “adobo” seasoning (a blend of spices including salt, garlic, oregano and pepper, made by Goya Foods and others)
1 teaspoon salt or to taste
Imitation bacon chips or bits, optional
In a Dutch oven, combine the spinach, potatoes and carrots; add just enough water to cover the vegetables.
Bring to a boil over high heat, then reduce heat to medium, cover and simmer 20 minutes, or until the vegetables are tender, stirring occasionally to prevent sticking.
Meanwhile, in a medium saucepan, over low heat, melt the butter.
Sauté the onions and garlic in the butter until tender.
Add the flour; cook and stir for about 3 minutes. (To avoid a disappointingly thin soup with a raw flour taste, do not hurry this step).
Add the milk, all at once to the butter and flour paste; cook over medium heat, stirring constantly, until the sauce thickens and bubbles.
Stir into the cooked vegetables.
Also, while the vegetables cook, in a separate medium saucepan, cook the noodles according to package directions; drain and rinse with cold water.
Add cooked and drained noodles to the soup.
Reduce the heat to allow the soup to cool slightly.
Add the cheese and adobo seasoning.
Add salt and pepper to taste.
Serve promptly or refrigerate and reheat just before serving.
(After the cheese has been added, do not boil, or even continue to cook the soup for more than a few minutes, or it may curdle).
If desired, individual servings may be topped with a sprinkling of imitation bacon chips or bits.
*This recipe was developed before I cooked primarily vegan recipes. It can also be made with unsweetened non-dairy milk and a vegan Parmesan cheese alternative.