Vegan cream of spinach soup

    55 min

    The best thing about this soup? It takes just over half an hour from chopping board to table; and is very easy. The roasted garlic brings a depth of flavour that is hard to beat. You can make the soup while the garlic is roasting in the oven - then squeeze it in towards the end. If you prefer to have a nut-free soup, add 60g of rolled oats during cooking instead – it blends up really well.

    2 people made this

    Serves: 4 

    • 1 whole garlic bulb
    • 1 medium red onion, chopped
    • 6 scallions, chopped
    • coarse sea salt to taste
    • 60g organic fresh spinach leaves
    • 1 large stalk celery, chopped
    • 1 organic courgette, chopped
    • a handful flat leaf parsley, chopped, divided
    • 1L vegetable stock
    • 60g raw cashews
    • dash of fresh lemon juice to taste

    Prep:35min  ›  Cook:20min  ›  Ready in:55min 

    1. Preheat oven to 200 C / Gas 6. Place the whole garlic bulb on a baking tray and roast for about 30 minutes until soft.
    2. In a saucepan over medium heat, cook chopped onion and scallions with a pinch of sea salt to bring out the sweetness until softened.
    3. Add spinach, celery, courgette and parsley and cook for about 5 minutes.
    4. Pour in stock and squeeze in roasted garlic pulp. Bring soup to the boil.
    5. Simmer for about 20 minutes until the veggies are cooked through.
    6. Allow the soup to cool slightly, then puree in a blender with the cashews. Return the pureed soup to a pot and heat through. Season to taste with fresh lemon juice and serve with freshly chopped parsley.

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