Hearty Vegan Spinach Soup Recipe
A Bag O' Flavor Vegan Soup
Craving a quick bite that's a burst of flavors? Look no further! This soup takes less than an hour, and it's a total game-changer. Unlike those starchy soups that take a small eternity to cook, this one's ready in a flash. It's as simple as chop, boil, simmer, blend, and serve 🍲
If you can't resist whole roasted garlic's deep, mouthwatering flavor, neither can we. Toss it in your soups – game over! If you've found your winning combo, go on and keep cooking! If you want to get real earthy, add some extra spinach. The current balance of veggies is just right, but who doesn't love more greens?
When it comes to this soup, we swear by cashews. They're our secret creamer, making the soup velvety smooth. If you've got a Vitamix or any high-speed blender, you'll end up with a silky texture that'll make your taste buds dance. Don't own one? No worries – your soup will still be delicious, with just a hint of cashew pieces.
Yield: 4Difficulty: EasyTime: 55 mins
Ingredients:- 2 cups of fresh spinach- 1 cup of zucchini (about 1 zucchini)- 1 cup of chopped red onions (about 1 medium onion)- 1/4 cup scallions/green onions (about 6)- 1/4 cup flat leaf parsley (a handful)- 1/4 cup celery (1 large stalk)- 4 cups strong vegetable broth- 1 whole roasted garlic bulb- 1/4 - 1/2 cup raw cashews- A squeeze of fresh lemon juice to taste- Celtic sea salt to taste
Instructions:1. Pop the garlic in the oven at around 400°F for about 30 minutes until it's soft and roasted.2. In a saucepan, sauté chopped onions with a pinch of Celtic sea salt to bring out their sweetness until they're translucent.3. Add in the chopped spinach, celery, zucchini, and parsley. Cook for about 5 minutes.4. Pour in the stock and squeeze in the roasted garlic pulp. Bring it to a boil.5. Simmer for 20 minutes until the veggies are tender.6. Let it cool a little before blending with the cashews. Return it to the heat and serve.7. Garnish with parsley and a grain ball if you're feeling extra fancy. Enjoy! 🔥
Want a plant-based twist on this soup? Replace cashews with 1/4 cup of rolled oats during cooking, then blend it up. Nut-free option, y'all! 🥜
Here's a souped-up version, complete with a homemade roasted garlic base, garlic-infused olive oil, and additional veggies for an unbeatable flavor explosion.
Enriched Recipe: Luscious Roasted Garlic-Infused Vegan Soup
Ingredients:- 1 head of garlic, for roasting- 1 cup of raw cashews- 4 cups of vegetable broth (low sodium)- 1 1/2 cups of white onion, diced- 2 sprigs of fresh thyme- 2 cups of fresh spinach- 1 large zucchini, diced- 1 cup of sweet potato, peeled and diced- 2 tablespoons of olive oil- 1/4 teaspoon of cayenne pepper- 1/2 teaspoon of smoked paprika- 1 bay leaf- Salt and pepper, to taste- Chopped chives and vegan parmesan, for garnish
Instructions:1. Roast the Garlic Head: - Preheat your oven to 400°F (200°C). - Cut the top off the garlic head, drizzle with a little olive oil, and wrap in foil. - Roast for 30 minutes until soft and fragrant. - Let it cool, then squeeze out the roasted garlic cloves.
- Infuse Garlic Oil:
- Heat 1 tablespoon of olive oil in a saucepan over medium heat.
- Add in the roasted garlic cloves and cook until they're golden brown.
- Remove the garlic from the oil and discard. Reserve the oil – it's Garlic Gold!
- Cook the Veggies:
- Heat garlic-infused olive oil in a large pot over medium heat.
- Add diced onion, chopped green onions, thyme, cayenne pepper, paprika, and salt. Cook until onions are soft and translucent.
- Add the Base:
- Pour in vegetable broth, diced zucchini, chopped spinach, and peeled sweet potato.
- Add bay leaf, Garlic Gold, cayenne, paprika, salt, and pepper. Bring it to a boil.
- Simmer:
- Reduce heat to medium-low and let it simmer for 15-20 minutes or until the vegetables are tender.
- Blend:
- Remove the bay leaf and puree the soup in a blender in batches.
- Serve:
- Serve hot, garnished with chives and vegan parmesan.
Notes:- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months. This recipe makes fantastic leftovers, especially when served as a cozy lunch treat. The flavors only deepen over time! 🍽️
- This vegan soup recipe, inspired by 'A Bag O' Flavor,' uses cashews as a secret creamer, making it velvety smooth.
- The enriched version of the recipe includes a homemade roasted garlic base and garlic-infused olive oil for an unbeatable flavor explosion.
- For a plant-based twist, replace cashews with 1/4 cup of rolled oats during cooking, then blend it up for a nut-free option.
