Cream Of Spinach Soup Vegan Recipes

CREAM OF SPINACH SOUP

Steps:

• Sauté the onion: In a large saucepan over medium heat, sauté onion in butter for 4 minutes or until translucent.
• Build the soup: Add potatoes, chicken broth, water, and bouillon cubes. Bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until the potatoes are tender. Add spinach and cook for 2 to 4 minutes longer until spinach is tender.
• Purée the soup and add the half and half: Working in batches, purée soup mixture in a blender. Return to saucepan. Whisk in half and half, salt, and pepper.
• Whisk in the sour cream: Over low heat, bring to just before simmering. Whisk in the sour cream. You may want to use an immersion blender to get the sour cream fully incorporated. This soup can be served hot or chilled. Garnish with chopped chives, sprinkles of allspice, or a dollop of sour cream.

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.

CREAM OF SPINACH SOUP

Steps:

• In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
• Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.

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!

"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.