- Prep-time: / Ready In:
- Makes about 5 cups
- Serving size: ¼ of recipe
- Print/save recipe
This simple vegan soup can be prepared pretty quickly. Its mild flavor and creamy texture make it a nice addition to any meal. Serve it with a tasty wrap or a hearty sandwich, or simply enjoy it on its own.
Ingredients
- ¼ cup cashews
- 2 cups low-sodium vegetable broth
- 1 medium russet potato, scrubbed clean and cut into large dice
- 2 cups chopped leeks, white and light green parts
- 3 cloves garlic, chopped
- ¼ teaspoon dried thyme
- 3 or 4 bay leaves
- 1 bunch spinach, washed and stems trimmed
- 2 tablespoons fresh lemon juice (from 1 lemon)
- ¼ teaspoon freshly ground black pepper
- Sea salt
Instructions
- Place the cashews in a small bowl and cover with 1 cup water. Set aside to soak for 30 minutes. Transfer the cashews and their soaking water to a blender and puree until smooth and creamy; this may take several minutes. Set aside.
- In a soup pot, combine the broth, potato, leeks, garlic, thyme, and bay leaves and bring to a boil over high heat. Reduce the heat to medium, cover the pot, and simmer until the potato is very tender, about 15 minutes. Add the spinach and 1 cup water. Cover and cook over medium heat until the spinach leaves have wilted, about 5 minutes. Let cool slightly. Remove and discard the bay leaves.
- Carefully transfer the soup to a blender or food processor, working in batches if necessary (do not overfill the blender), and puree until smooth. (Alternatively, use an immersion blender to puree the soup in the pot until smooth.) Pour the soup back into the pot. Whisk in the cashew cream, lemon juice, pepper, and salt to taste and bring to a boil. Taste and adjust the seasoning. Serve hot.
Nutritional Information:
Per serving (¼ of recipe): 151 calories, 25 g carbohydrates, 5.9 g protein, 4.5 g total fat, 0.9 g saturated fat, 0 g cholesterol, 225 mg sodium, 3.9 g fiber, 3.9 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (5)
(5 from 4 votes)if you want more protein, blend in some silken tofu. It makes soup a bit creamier but nice protein addition. I have also done this with homemade asparagus soup.
So good. A great way to get in those leafy greens!!
Tried tonight after searching many recipes to use use lots of spinach from our garden. Only two reviews so I was hesitant....but wow such a simple and delicious combination I definitely recommend giving this recipe a try. We had garlic toast with the soup mmm a taste sensation. 😋
delicious and healthy soup
Who would of thought I would like spinich soup? This recipe is "to live for." It is perfect just as it is, or add left over rice or veggies. I just made a double batch and am freezing half. It does take some time in the kitchen but well worth it.