Description
Creamy vegan Spinach Soup, velvety smooth with a refreshing hint of mint. Simple clean ingredients create a deeply nourishing and delicious soup that is dairy-free. Vegan and Gluten-free. Serve warm or chilled.
Ingredients
Units
Scale
- 2 teaspoons olive oil (or butter)
- 1 medium onion (can sub leeks or shallots)
- 1 medium potato, like Yukon gold
- 4 cups broth, veggie or chicken
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/2 pound, about 6 cups, fresh spinach leaves
- 1/2 cup packed fresh mint (spearmint is my preference)
- 2 teaspoons cider vinegar
- Garnish suggestions: fresh mint, chives and chive flowers, pea shoots, watercress, coconut milk
Instructions
- Add olive oil to a saucepan along with chopped onion and saute a few minutes until softened.
- Add potato, broth, salt and pepper.
- Cook 15 minutes over medium heat until the potato is soft. Turn heat off.
- Add spinach, mint, and vinegar. Stir until wilted.
- Blend until smooth.
Garnish suggestions: fresh mint, chives and chive flowers, pea shoots, watercress.
If desired, swirl in yogurt, coconut milk or cream.
Notes
Leftovers are good up to 4 days refrigerated.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 130
- Sugar: 2.3 g
- Sodium: 288.4 mg
- Fat: 4.2 g
- Saturated Fat: 0.9 g
- Carbohydrates: 17.9 g
- Fiber: 4.6 g
- Protein: 8.4 g
- Cholesterol: 0 mg