Vegan Cream Of Spinach Soup Recipe Recipe For Meatloaf

VEGAN SPINACH SOUP

Steps:

• Heat a large pot over medium heat. Add olive oil and chopped onions and cook until the onions are softened. About 5 minutes.
• Add crushed garlic and red pepper flakes and cook for a minute to lightly toast the spices.
• Add peeled and chopped potatoes and vegetable stock and bring to the boil.
• Reduce heat, cover and let it simmer for around 20 minutes until the potatoes are cooked.
• Add chopped spinach and cook for 2-4 minutes until the spinach is cooked.
• Blend the soup directly in the pot with an immersion blender. Blend very well until smooth.
• Add coconut cream and stir it in.
• Add salt and pepper. Taste test and add more as needed.
• Serve in bowls topped with a swirl of coconut cream, ground black pepper and fresh chopped chives.

VEGAN CREAM OF SPINACH SOUP

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 (VEGAN)

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.