Vegan Creamy Spinach Soup Recipe

About this recipe

A rich and velvety vegan spinach soup made with plant-based ingredients, perfect for a comforting dinner. This dish is packed with flavor and nutrients, ideal for those seeking a wholesome and satisfying meal.

Ingredients

• 200 g Peeled Sambhar Onion By Urban Harvest
• 180 ml Alt Co Almond Milk
• 500 ml Conscious Food Cold Pressed Coconut Oil
• 1 Kg Red Lotus Special Flour
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 200 g Urban Platter Vegetable Bouillon & Broth Powder

Instructions

1. 1. Heat 2 tablespoons of vegan butter in a large pan over medium heat.
2. 2. Add 1 tablespoon of finely chopped onion and sauté until softened, about 3-4 minutes.
3. 3. Stir in 2 tablespoons of all-purpose flour, 1 teaspoon of salt, and 1/8 teaspoon of black pepper. Cook over low heat, stirring constantly, until the mixture is smooth and bubbly, about 2 minutes.
4. 4. Gradually whisk in 2 cups of vegetable broth, ensuring no lumps remain. Cook over medium heat, stirring frequently, until the mixture thickens, about 5-7 minutes.
5. 5. Add 2 packages (approximately 300 g each) of fresh spinach to the pan. Cook for 2-3 minutes, stirring occasionally, until the spinach wilts and breaks down.
6. 6. Transfer the mixture to a blender and blend until smooth. Be cautious with hot liquids and blend in batches if necessary.
7. 7. Pour the blended soup back into the pan and stir in 2 cups of unsweetened coconut cream. Heat gently over low heat, stirring occasionally, until warmed through. Do not let the soup boil.
8. 8. Serve the soup hot, optionally garnished with croutons or a sprinkle of nutritional yeast for added flavor.