Spinach Cream Soup
Warm up with this creamy spinach soup recipe! Made with fresh spinach, hearty potatoes, and vibrant veggies, it's blended to perfection and topped with vegan Parmesan and crunchy croutons. Quick, healthy, and delicious!
Equipment
- blender
Ingredients
- 1 bowl fresh spinach
- 2 large russet potatoes peeled and chopped
- 1/2 onion diced
- 1 carrot shredded
- 2 cloves garlic
- 3 cups vegetable broth (Better than Bouillon)
- lemon juice
Toppings
- shredded vegan parmesan cheese Violife
- croutons
Instructions
- Prepare the potatoes: Peel, chop, and boil the potatoes until tender, about 15 minutes.
- Saute the vegetables: In a large pan, heat a little oil over medium heat. Add the diced onion and shredded carrot, sauté until golden, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.
- Cook the spinach: Add the spinach to the pan and cook for 2 minutes, until wilted. If using bouillon paste, dissolve 3/4 tablespoon in 3 cups of water and add to the pan.
- Blend the soup: Transfer the vegetable mixture along with the boiled potatoes, vegetable broth, and a squeeze of lemon juice to a blender. Blend until smooth and creamy.
- Serve: Pour the soup into bowls, top with croutons and a sprinkle of shredded vegan Parmesan cheese. Serve hot!