Vegan Cream Of Spinach Soup Recipes

VEGAN CREAM OF SPINACH SOUP

Vegan Cream of Spinach Soup image

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

Ingredients

2 cups raw organic fresh spinach
1 cup organic zucchini (about 1 zucchini)
1 cup chopped red onion (about 1 medium onion)
1/4 cup scallions (about 6) or 1/4 cup green onion (about 6)
1/4 cup flat leaf parsley (a handful)
1/4 cup celery (1 large stalk)
4 cups strong vegetable broth
1 roasted garlic, bulb
1/4-1/2 cup raw cashews
1 dash fresh lemon juice, to taste
celtic sea salt

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

Cream of Spinach Soup image

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

Ingredients

1 pound spinach, well washed, thick stems trimmed
3 spring onions or 3 bunches scallions, trimmed and roughly chopped
3 cups chicken or vegetable stock
Small grating of nutmeg
Salt and pepper
1 cup heavy or light cream, half-and-half or milk

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.

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