Cream of Spinach Soup Vegan
Indulge in the silky, plant-based richness of this Vegan Cream of Spinach Soup, a nourishing bowl of comfort that's as healthy as it is delicious. Packed with fresh spinach for a vibrant green hue, this dairy-free recipe achieves its signature creaminess with blended coconut milk and soaked cashews, while a touch of nutritional yeast lends a subtle, cheesy depth. Infused with aromatic garlic and onions, and finished with a hint of fresh lemon juice and optional nutmeg for a warm, earthy note, this soup is the perfect balance of hearty and light. Ready in just 30 minutes, it's an easy, gluten-free meal ideal for cozy dinners or as a show-stopping starter for your next gathering. Garnish with a drizzle of coconut milk or a sprinkle of nutritional yeast for a beautiful, flavorful finish.
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Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 6 cups Fresh spinach, packed
- 4 cups Vegetable broth
- 1 cup Coconut milk (full-fat or light)
- 1 third cup Raw cashews, soaked and drained
- 2 tablespoons Nutritional yeast
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
Directions
Step 1
Heat the olive oil in a large pot over medium heat.
Step 2
Add the diced onion and sauté for 3–5 minutes until softened and translucent.
Step 3
Stir in the minced garlic and cook for 1 more minute until fragrant.
Step 4
Add the fresh spinach to the pot in batches, stirring until wilted, about 2–3 minutes.
Step 5
Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for 5 minutes to allow the flavors to meld.
Step 6
In a blender, combine the soaked and drained cashews, coconut milk, nutritional yeast, and lemon juice. Blend on high until smooth and creamy.
Step 7
Carefully transfer the soup mixture from the pot to the blender. Work in batches if needed to avoid overfilling.
Step 8
Blend until the soup is velvety smooth. Be cautious of the hot liquid while blending.
Step 9
Return the blended soup to the pot and reheat gently over low heat.
Step 10
Add salt, black pepper, and optional nutmeg to taste, stirring well to combine.
Step 11
Serve hot, garnished with a drizzle of coconut milk or a sprinkle of nutritional yeast, if desired.
Nutrition Facts
| Serving size | (1828.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1884.3 |
| Total Fat 129.4g | 0% |
| Saturated Fat 63.3g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 0mg | 0% |
| Sodium 4952.7mg | 0% |
| Total Carbohydrate 147.8g | 0% |
| Dietary Fiber 33.6g | 0% |
| Total Sugars 36.1g | |
| Protein 66.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 626.8mg | 0% |
| Iron 33.1mg | 0% |
| Potassium 5684.6mg | 0% |
Source of Calories