Best 3 Vegan Cream Of Spinach Soup Recipes
Indulge in the creamy delight of Vegan Cream of Spinach Soup, a delectable and nutritious dish perfect for any occasion. This plant-based soup offers a symphony of flavors, featuring fresh spinach, aromatic herbs, and a hint of zesty lemon. Enjoy the velvety texture as it warms your soul and tantalizes your taste buds. With its vibrant green color and delightful aroma, this soup is a feast for both the eyes and the palate. Explore variations of this classic soup, including a rich and flavorful Creamy Vegan Spinach Soup with Cashews, a lighter and refreshing Spinach and White Bean Soup, and a hearty and protein-packed Spinach and Lentil Soup. Each recipe caters to different dietary preferences and taste profiles, ensuring there's a perfect option for every palate.
Here are our top 3 tried and tested recipes!
VEGAN CREAM OF SPINACH SOUP
The best thing about this soup? It takes less than half an hour from chopping board to table; and is dead easy. Unlike starchy soups that need about 30-40 minutes to cook through, this soup only needs about 20 minutes. Just chop up your ingredients, bring to the boil, simmer, blend and serve. I can't seem to go past using whole roasted garlic in my soups. It just brings a depth of flavour that is hard to beat. I suppose, if you are on a winning blend - just keep spinning. If you want to really "go green", you can always add in more spinach. But I find this balance of vegetables works well. Once again, I rely on my beloved cashews to cream up this vegan soup. If you have a high-speed blender such as a Vitamix, you will get a soup that is velvety and smooth. Don't worry if you don't have one. You will still get a beautiful tasting result. It just won't be as smooth. You might have some pieces of cashew. But I don't mind that rustic touch.
Provided by The Blender Girl
Categories Spinach
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 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 with the cashews and
- return to the stove to warm and serve.
- Serve sprinkled with parsley and a grain ball. YUM!
CREAM OF SPINACH SOUP
Puréed vegetable soups can be lean and spare or rich and creamy, spicy or subtle, hot or cold. They can be vegetarian or quite meaty. And much of the cooking time is just for simmering. This spinach soup, with a touch of nutmeg and some cream, is a classic combination, and its flavor justifies that distinction.
Provided by Mark Bittman
Categories soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine spinach, onions and stock in a saucepan, and turn heat to medium high. Bring to a boil, and lower heat so mixture barely bubbles. Cook, stirring occasionally, until spinach is very tender, about 10 minutes. Turn off heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes.
- Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, add cream, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.
"CREAM" OF SPINACH SOUP (VEGAN)
Thickened with a mix of cooked oats and vegies, this soup has all the flavor of the original with a fraction of the fat stuff. Low in cholestorol too!
Provided by TishT
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a 3 qt saucepan over medium high heat, saute the onions and scallions in the apple juice and oil for 5 minutes, stirring frequently.
- Add the spinach, parsley and celery.
- Cook for 5-7 minutes, stirring occasionally Add the broth, oats, salt, thyme and pepper.
- Bring to a boil, then lower the heat to medium.
- cover and simmer for 20 minutes.
- Remove from the heat.
- Let the soup cool for 10 minutes.
- Working in batches, puree in a blender until thick and smooth.
- Return to the pot.
- Reheat and serve.
Nutrition Facts : Calories 64.8, Fat 2.4, SaturatedFat 0.5, Cholesterol 0.5, Sodium 1308, Carbohydrate 9.2, Fiber 1.4, Sugar 3.5, Protein 2.3
Tips:
- To make the soup creamier, blend part of it until smooth before returning it to the pot.
- You can add a pinch of nutmeg or a teaspoon of curry powder for extra flavor.
- Serve the soup with a dollop of vegan sour cream or yogurt and a sprinkle of fresh herbs.
- You can also add other vegetables to the soup, such as chopped carrots, celery, or potatoes.
- If you want a thicker soup, add a cornstarch or arrowroot slurry.
- Feel free to experiment with other non-dairy milks, such as almond milk or cashew milk.
Conclusion:
This vegan cream of spinach soup is a delicious and nutritious way to get your daily dose of vegetables. It is also a great way to use up leftover spinach. The soup is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy vegan meal, give this soup a try. You won't be disappointed!
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