Ingredients for Cream Of Spinach Soup Vegan
- 1 medium onion, chopped
- 2-3 scallions, sliced
- Apple Juice (not used in recipe)
- 1 tablespoon olive oil
- 10-12 ounces fresh spinach, chopped
- 1/4 cup fresh parsley, chopped
- 1 stalk celery, chopped
- 4 cups vegetable broth
- 1/2 cup rolled oats
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon dried thyme
- 1/4 teaspoon white pepper, or to taste
- Optional: Vegan cream, for garnish
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How to Make Cream Of Spinach Soup Vegan
- Heat the olive oil in a 3-quart saucepan over medium-high heat. Add the chopped onion and sliced scallions and sauté for 5 minutes, stirring frequently, until softened.
- Add the chopped spinach, parsley, and celery to the saucepan.
- Cook for 5-7 minutes, stirring occasionally, until the spinach wilts and the celery is tender-crisp.
- Pour in the vegetable broth, add the rolled oats, salt, thyme, and pepper.
- Bring the mixture to a boil, then reduce the heat to medium-low.
- Cover the saucepan and simmer for 20 minutes, or until the oats are cooked through and the soup has thickened.
- Remove the saucepan from the heat and let the soup cool slightly for about 10 minutes. This will make blending safer.
- Carefully transfer the soup to a blender (working in batches if necessary) and blend until smooth and creamy.
- Return the blended soup to the saucepan.
- Reheat gently over low heat and serve warm. Garnish with extra parsley or a swirl of vegan cream (optional).
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
13g
Fat
2g
Carbs
3g
