Cream of Spinach Soup
Adapted by Tracy Childs from a recipe by theclevermeal.com
Here’s a super simple and fast, pantry-friendly soup you can get on the table in around 15 minutes. The beans are a great addition to make a more filling soup.
Ingredients
- 1 16 oz bag of frozen spinach or kale/collards
- 2 cups any type of potatoes and cut into chunks
- ½ -1 cup white beans like garbanzo beans, drained
- ½ - 1 teaspoon Italian Seasoning
- ½ teaspoon turmeric
- 3 cups vegetable broth plus more or water as needed
- 4 garlic cloves sliced
- 1 medium onion sliced
- ¼ cup raw cashews
- Lemon slices for garnish
- salt and black pepper to taste
Instructions
- In a large saucepan over medium heat, dry sauté the onion adding splashes of vegetable broth as needed to prevent burning. Sauté until it’s soft, then add the garlic and Italian Seasonings and sauté for another second or two, making sure there’s a bit of broth to move it around.
- Add potatoes, beans and vegetable broth, then bring to a boil. Reduce heat to low, cover and cook for 10 minutes or until the potatoes are tender and add the cashews about half-way through.
- Add the spinach and cook for a further a few minutes until the spinach is tender and well incorporated.
- Turn off the heat.
- Using blender, puree the soup along with the cashews to a smooth consistency. You can also leave some of the soup in the pan, to add a bit of texture to the soup. Add additional broth or water as needed. Taste it, you might want to adjust the seasoning with salt and pepper.
- Serve with black pepper, and a wedge of lemon on the side.
- Garnish with a few reserved white beans and a sprinkle of hemp seeds if you like.
- You can enjoy this soup hot or chilled.
Notes
Broth: I usually make my own vegetable broth using vegetable scraps. Here is my recipe blog about doing that. However, when I'm short on time I use vegan low-sodium broth cubes, or sometimes both!
Lemon: add a little lemon juice at a time and see which level of acidity fits your taste.
Leftover: it keeps well in the fridge for up to 3 days
Lemon: add a little lemon juice at a time and see which level of acidity fits your taste.
Leftover: it keeps well in the fridge for up to 3 days