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This vegan spinach soup is quick, easy, nutritious, brilliantly green, and absolutely delicious! It is a powerhouse soup made with fresh spinach and veggies and it as nutritious as it is delicious. It comes together in about 30 minutes and makes an ideal light lunch or a silken dinner starter.
This Spinach soup is so versatile! Enjoy it all year around either on its own or with a sandwich/salad or a loaf of crusty bread. I use fresh, pre-washed spinach leaves but you can use frozen spinach and it will work just as well.
I had a roasted sweet potato in my fridge but you can substitute a raw one chopped and add it to the soup. The sweet potato gives this soup a silky, creamy texture and balances with the flavour of the spinach. Definitely that old style comfort!
Creamy Vegan Carrot Ginger Soup
Roasted Butternut Squash & Sweet Potato Soup
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Servings |
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- 5 Cups Fresh spinach tightly packed (~150 grams)
- 1 onion chopped
- 1 Apple peeled and chopped
- 1 Sweet Potato Baked or raw cubed
- 1 Cup peas I used frozen
- 1 Nob Fresh Ginger chopped
- 2 Cloves Garlic minced
- 1 Cup Coconut cream or milk
- 4 Cups Vegetable Broth (store bought or homemade)
- 1/2 Teaspoon Himalayan salt (or pink salt)
- 1/4 Teaspoon Cinnamon
- 1/4 Teaspoon Ground Fennel
- 1 1/2 Tablespoon Coriander seeds, roasted and ground
- Juice of 1/2 a lemon
- Rind of 1 lemon
- 2 Tablespoon Oil
- Pinch Smoked paprika for garnish
Ingredients
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- Place a heavy pan on medium heat and add the coriander seeds to roast. Stirring constantly. When the seeds are fragrant and a deep brown colour (2-3 minutes), remove from the pan and place in a bowl to cool. Be careful they don't burn, they roast quite quickly.
- Return the pan to the heat and add the oil, heat until the oil shimmers and is hot.
- Add the chopped onion, ginger and garlic and cook until the onions are soft and translucent. Stirring frequently.
- Add the salt, ground fennel, cinnamon and mix until combined and then add the vegetable broth.
- Add the chopped apple and if using a raw, chopped sweet potato, add it now and let it cook on medium-low heat until the sweet potato cubes are soft and cooked.
- Add the spinach, peas and lemon rind and let cook for 2-3 minutes.
- Remove from heat and let cool before pouring into a high speed blender and blend until the mixture is creamy. You can use a hand-held immersion blender and blend it right in the pot until creamy.
- Pour the soup back into the pot if using a blender and reheat on medium-low heat.
- Add the coconut cream or milk and stir until combined.
- Grind the roasted coriander in a spice blender or with a mortar and pestle and add to the soup along with the lemon juice and stir to combine. Taste and adjust the spices to your preference.
- Garnish with smoked paprika and serve the soup hot.
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