Vegan Cream of Spinach Soup
Cozy Up with Creamy Vegan Spinach Soup: A Nutrient Powerhouse!
Are you craving a comforting, healthy, and utterly delicious soup? Look no further! Our Vegan Cream of Spinach Soup is a vibrant green dream that’s packed with vitamins, minerals, and flavor. This isn’t your average spinach soup – it’s a creamy, satisfying meal that’s perfect for a chilly evening or a light lunch.
We’ve taken the classic cream of spinach soup and given it a vegan makeover without sacrificing any of the richness or flavor. The secret? Cashews! They create a beautifully smooth and creamy texture without any dairy. Plus, the roasted garlic adds a depth of flavor that will have you coming back for seconds (and thirds!).
Why You’ll Love This Soup:
- Healthy & Nutritious: Spinach is a superfood, and this soup is brimming with its goodness. It’s also loaded with vitamins and minerals from the other fresh ingredients.
- Creamy & Delicious: The cashew base creates a luxurious texture that’s incredibly satisfying.
- Easy to Make: This soup comes together in under an hour, making it perfect for a weeknight meal.
- Vegan & Gluten-Free: Suitable for a variety of dietary needs.
- Flavorful: The combination of spinach, roasted garlic, and fresh herbs creates a truly unforgettable flavor.
Tips for the Best Soup:
- Roast the Garlic: Don’t skip this step! Roasting the garlic mellows its flavor and adds a wonderful sweetness.
- Use High-Quality Vegetable Broth: The broth is the base of the soup, so choose a flavorful one.
- Adjust the Cashews: Start with ¼ cup of cashews and add more if you prefer a thicker soup.
- Blend Until Smooth: For the creamiest texture, blend the soup until completely smooth.
Frequently Asked Questions:
Q: Can I use frozen spinach?
A: While fresh spinach is preferred for the best flavor and texture, you can use frozen spinach. Be sure to thaw it completely and squeeze out any excess water before adding it to the soup.
Q: Can I make this soup ahead of time?
A: Yes! This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly upon thawing. It’s best to freeze it in individual portions for easy reheating.
Q: What can I serve with this soup?
A: This soup pairs well with a crusty bread for dipping, a side salad, or a vegan grilled cheese sandwich.
Q: Can I substitute the cashews with something else?
A: You can try using blanched almonds, sunflower seeds, or even white beans for a similar creamy texture, though the flavor will be slightly different.
We hope you enjoy this vibrant and delicious Vegan Cream of Spinach Soup! It’s a perfect way to nourish your body and soul.
Vegan Cream of Spinach Soup
Ingredients
- 2 cups raw organic fresh spinach
- 1 cup organic zucchini (about 1 zucchini)
- 1 cup chopped red onions (about 1 medium onion)
- 1/4 cup scallions/green onions (about 6)
- 1/4 cup flat leaf parsley (a handful)
- 1/4 cup celery (1 large stalk)
- 4 cups strong vegetable broth
- 1 whole roasted garlic bulb
- 1/4 - 1/2 cup raw cashews use raw blanched almonds for Body Ecology recipes
- to taste fresh lemon juice
- to taste Celtic sea salt
Instructions
- Place the garlic whole in the oven on about 400 for about 30 minutes until soft and roasted.
- In a saucepan saute onions and scallions with a pinch of celtic sea salt to bring out the sweetness until translucent.
- Add in spinach, celery, zucchini and parsley and cook for about 5 minutes.
- Add in stock and squeeze in roasted garlic pulp and bring to the boil.
- Simmer for about 20 minutes until the veggies are cooked through.
- Allow to cool slightly and then puree in the blender (I like to use my Vitamix) with the cashews and return to the stove to warm and serve.
- Serve sprinkled with parsley. YUM!
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