Print

Creamy Spinach Soup

Print Recipe
  • Author: Mary Leir
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 Servings 1x
  • Category: Soup
  • Method: Blend

Ingredients

Scale
  • 3 tablespoons olive oil
  • 1 medium onion, peeled and cut into small dice (about 1 cup)
  • 1 medium potato, diced (or grated)
  • 3 cloves of garlic, minced
  • 1/2 tsp sea salt
  • 1/2 tsp ground pepper
  • 1 cup white wine
  • 4 tablespoons nutritional yeast
  • 1/8 tsp ground nutmeg
  • 3 – 4 cups homemade or low-sodium store bought vegetable stock
  • 2 pounds fresh spinach
  • 1/2 cup soy milk
  • 1/2 cup roasted cashews
  • 5 tablespoons earth balance
  • 2 tablespoons lemon juice

For Croutons

  • 1 tablespoon earth balance
  • 1 tablespoon extra-virgin olive oil
  • 1/3 cup 1/4-inch cubes French bread

Instructions

  1. Heat olive oil in a medium saucepan over medium heat. Add onion and saute until translucent, about 5 minutes. Add garlic and potato. Cook, stirring constantly, for 1 minute. Add sea salt and pepper.
  2. Add white wine, nutritional yeast and nutmeg. Cook wine down for another minute.
  3. Pour in stock, and bring to a low boil. Reduce to a simmer and cook for 10 minutes, stirring fairly often, to cook potatoes and thicken the liquid.
  4. While cooking base, wash spinach well and trim tough ends. Spin spinach or pat with a towel to remove excess liquid.
  5. Blend roasted cashews and soy milk in high speed blender. When smooth, stir into soup base along with the  earth balance.
  6. Working in batches (do not fill more than halfway), add spinach and soup base into a blender and puree until smooth. (Alternatively, add spinach to pot and blend with an immersion blender.)
  7. Adjust seasonings.
  8. Heat earth balance and olive oil in a small skillet over medium heat. Add bread cubes and cook until crisp and golden brown.
  9. Serve soup garnished with croutons.

Notes

Cream soups are the best made just before serving, especially when using green vegetables, as the soup can lose some of its vibrant color. You can make (without blending) the soup base the day before; let cool completely then refrigerate in an airtight container. When ready to serve, heat the soup base, wilt the spinach into the heated base, and blend.

Keywords: Easy, Greens

Find it online: http://shiftycrafty.com/creamy-spinach-soup/