I first published this recipe almost exactly a year ago. Now, over the course of the year, I have continued to make small improvements to the recipe and the way it is prepared, so I am publishing the recipe in an updated form with new pictures.
The recipe is really easy and can be done even by a complete beginner.
Regarding the serving size, it is worth noting that this recipe only makes two servings. I mention this because most of my recipes are rated for 4-6 or even 8 people, so this is a rare exception.
In this article
- 3 reasons why you should make spinach soup yourself
- Equipment needed
- Ingredients needed
- Vegetable milks that are suitable for spinach soup
- This is how you make vegan spinach soup
3 reasons why you should make spinach soup yourself
Why is it even worth making spinach soup with a lot of effort (?) yourself, when you can get it ready-made at the store?
- First of all, homemade spinach soup is real everyday fast food. The soup is ready in the same time as you would thaw store-bought frozen soup, i.e. in about 15 minutes.
I made this soup in a hurry when I was working from home and only had half an hour to spare during my lunch break. So I managed to prepare and eat the soup in that time!
- All the ingredients are probably already in your cupboard. In addition to frozen spinach, you mainly need onion, vegetable milk and spices. This is an easy and straightforward recipe.
- Third, I would venture to say that this spinach soup is better like store-bought vegan spinach soup. For example, my husband, who has always been a big fan of spinach soup, refuses to eat vegan spinach soup from the store, because he says it doesn't taste right.
But he gave his blessing to this recipe, and that's pretty cool when you get it from a true spinach soup fan! I asked his opinion about the taste world, so he has influenced the development of this recipe.
For this recipe, you definitely need a stick blender (or a blender - in that case, transfer the stock ingredients to a blender to puree, then continue to cook them in the pot).
The soup must definitely be pureed, because otherwise the onion pieces will get stuck in your teeth. It's just not suitable for spinach soup, I'm just saying (tried).
You will need:
- chopped frozen spinach
- medium or large yellow onion
- almond milk
- vegan margarine
- wheat flour
- white pepper
- onion powder
Vegetable milks that are suitable for spinach soup
I recommend almond milk for this recipe because it has a nice neutral taste.
Cashew milk would probably work too, but I haven't tried it yet. In my opinion, cashew milk tastes like hyla milk, and it goes well with this kind of milk-based soup.
And of course, this can also be prepared with cow's milk, if that is part of your diet.
This is how you make vegan spinach soup
The recipe is very straightforward to prepare.
Start by peeling and chopping the onion. Sauté the onion in a pot until soft and translucent with the margarine.
Add flour and almond milk. Purée the ingredients with a hand blender until a completely smooth broth.
Note: Pureeing should definitely be done at this stage. If you puree the soup only at the end, the spinach will also be pureed, and the soup will not look the same as in the pictures of the recipe. When pureed, the spinach colors the entire soup evenly green, so the soup no longer resembles traditional spinach soup.
Add the frozen spinach and cook the soup over low heat until the spinach has melted into the milk. Check the amount of spices and add a little if necessary.Tulosta
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