Why You’ll Love this Vegan Cream of Spinach Soup Recipe
You’ll absolutely adore this Vegan Cream of Spinach Soup recipe for its delightful blend of flavors and nourishing ingredients.
I love how it combines fresh spinach with roasted garlic and creamy cashews, creating a comforting harmony that warms my soul. The vibrant green color is visually appealing, making it a joy to serve.
Plus, it’s incredibly easy to prepare, perfect for busy weeknights. Each spoonful is packed with nutrients, satisfying my cravings while keeping my health in check.
Trust me, once you try it, you’ll find yourself reaching for this recipe again and again. It’s simply irresistible!
Ingredients of Vegan Cream of Spinach Soup
When it comes to making a comforting bowl of Vegan Cream of Spinach Soup, the ingredients play an essential role in creating that rich, creamy texture and delightful flavor profile. This soup isn’t only healthy but also incredibly satisfying.
Imagine the vibrant green of fresh spinach mingling with the sweet notes of roasted garlic and the creamy goodness of cashews. It’s like a warm hug in a bowl, perfect for chilly days or when you need a little pick-me-up. Let’s gather our ingredients and get ready to whip up something delicious.
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
- A dash of fresh lemon juice, to taste
- Celtic sea salt, to taste
Now, let’s talk about these ingredients. Fresh spinach is the star of the show, bringing not just color but loads of nutrients too.
Zucchini adds a lovely texture, while the red onion and scallions bring that sweet, aromatic flavor we all love. Don’t even get me started on roasted garlic—it’s like magic when it comes to elevating any dish.
And don’t forget the cashews; they’re what gives this soup its creamy consistency without any dairy. If you’re feeling adventurous, you can play around with the herbs or add some spices to give it a personal twist.
Just remember, cooking is all about experimentation (and maybe a little mess along the way). So, gather your ingredients and let’s get cooking!
How to Make Vegan Cream of Spinach Soup
Alright, let’s plunge into making this delicious Vegan Cream of Spinach Soup. First things first, you’ll want to start by roasting that 1 whole garlic bulb. Preheat your oven to about 400°F (or 200°C) and pop the garlic in there for about 30 minutes. You’re looking for it to get all soft and caramelized, like it’s had a cozy spa day. Trust me, the smell alone will have you drooling by the time it’s done.
While the garlic is doing its thing in the oven, grab a large saucepan and heat it up over medium heat. Toss in 1 cup of chopped red onion and 1/4 cup of scallions. Add a pinch of Celtic sea salt to help coax out that natural sweetness from the onions. Sauté them until they become translucent and fragrant—this should take about 5 minutes.
Next, in goes your vibrant 2 cups of fresh organic spinach, along with 1/4 cup of chopped celery and 1 cup of diced zucchini. Stir it all together and let it cook down for about 5 minutes. You might feel like you’re in a culinary symphony, with all those colors and smells coming together.
Once your veggies have softened, it’s time to add in the star of the show: 4 cups of strong vegetable broth. And don’t forget to squeeze in the roasted garlic pulp—this is where the magic happens. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes. This is when the flavors really meld together, creating a cozy hug in a bowl.
After it’s simmered, allow the soup to cool slightly before you grab your blender. Add in 1/4 to 1/2 cup of raw cashews (the more you add, the creamier it gets). Blend until smooth, then return it to the stove just to warm it up again.
Serve it up, sprinkle some parsley on top, and maybe even add a grain ball if you’re feeling fancy. There you have it—a delightful soup that’s not just good for your taste buds, but for your soul as well. Enjoy!
Vegan Cream of Spinach Soup Substitutions & Variations
After whipping up that delicious Vegan Cream of Spinach Soup, you might find yourself wanting to switch things up a bit.
You can easily swap out spinach for kale or Swiss chard for a different taste and texture. If you’re not a fan of cashews, try using soaked almonds or silken tofu for creaminess.
For added flavor, toss in some nutritional yeast or a splash of coconut milk. Feel free to experiment with herbs like dill or basil, too.
Each variation brings a unique twist, so don’t hesitate to make it your own and enjoy!
What to Serve with Vegan Cream of Spinach Soup
If you’re looking to create a satisfying meal around your Vegan Cream of Spinach Soup, consider pairing it with hearty sides that complement its flavors.
I love serving it with a crunchy, toasted baguette or some warm whole grain bread for dipping. A simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette enhances the meal beautifully.
You might also try roasted chickpeas for added protein and texture. For a complete experience, serve it alongside quinoa or brown rice to soak up the delicious soup.
Trust me, these pairings make the meal even more enjoyable!
Additional Tips & Notes
While preparing your Vegan Cream of Spinach Soup, remember that you can easily customize the recipe to suit your taste. If you love a bit of heat, try adding a pinch of red pepper flakes or a splash of hot sauce. For a creamier texture, blend in more cashews or a splash of coconut milk. Experimenting with herbs like dill or basil can add a fresh twist, too. Don’t hesitate to adjust the vegetable broth for a thicker or thinner soup, depending on your preference. Finally, always taste and adjust seasoning before serving—it’s the secret to a delicious dish!