Creamy Vegan Spinach Soup
This creamy vegan spinach soup is my FAVORITE spinach recipe! It’s easy to make in a Vitamix or other high-powered blender. The recipe itself is oil-free, gluten-free, and dairy-free and is packed with hidden nutrients from healthy ingredients like potatoes, red lentils, and miso paste! You’ll love the flavor and luxurious texture (even though there’s not a drop of heavy cream in it!).
Ingredients
- 6 cups water
- 1 cup peeled and diced potatoes about 2 small
- 1/2 cup dry red lentils
- 1/3 cup raw cashews
- 1/4 cup vegan chicken-style bouillon powder
- 1 Tbsp white miso paste
- 1 tsp ground cumin
- 1/2 tsp ground black pepper
- 1/8 tsp crushed red pepper optional, for extra heat
- 1 cup spinach fresh or frozen
Instructions
- BOIL: Add all the ingredients (except the spinach) to a large pot and bring to a boil. Keep a close eye on this, as it can boil up quickly. Once boiling, turn your heat to medium-low and cook (covered) for 15-20 minutes.
- BLEND: Carefully transfer the contents of your pot (including the cooking water) to a high-speed blender or food processor along with the spinach. Let it sit for a minute for some of the steam to escape. Then, pulse a few times to chop up the larger pieces up and slowly increase the speed to high. Blend on high for 1-2 minutes or until the soup has a thick and creamy texture.
- SERVE: Taste and adjust seasonings as needed. Serve this soup with some added red pepper sprinkled on top and enjoy!
Tried this recipe?Let us know how it was!