Vegan Cream Of Spinach Soup Recipes

CREAM OF SPINACH SOUP

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.

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!

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.

"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.

CREAMY SPINACH SOUP

Steps:

• Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening. Stir in the potato and continue to cook gently for 1 minute. Pour in the stock and simmer for 8-10 minutes until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
• Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth - you may need to do this in batches depending on the size of your machine. (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge. The soup may lose some of its vibrancy on freezing, but the flavour won't be impaired.) Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream