Best Cream of Spinach Soup (Vegan)
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Best Cream of Spinach Soup (Vegan)
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This Cream of Spinach Soup is a comforting vegan soup made with freshly sorted spinach leaves, flavored with onion, ginger, and garlic, and spiced with black pepper and red chili powder. It is so creamy and velvety in each bite without any cream!
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Ingredients
- 1 medium onion ½ cup chopped onion
- 1 small tomato ¼ cup chopped tomatoes
- 1 teaspoon ginger grated
- 1 small green chilli finely chopped (optional) adjust the heat
- 1-2 cloves garlic grated
- 3 medium potatoes
- 3 cups Fresh Spinach Leaves
- 1 teaspoon olive oil
- 1 cup water add later to adjust the consistency of the soup
- 1 teaspoon red chili powder adjust the heat
- 1 teaspoon whole black peppercorn can use black pepper powder as well
- salt as per taste
- 1 teaspoon freshly squeezed lemon juice
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Instructions
- Sort Spinach leaves (this can be done a day in advance). Wash and chop onion, tomato, green chili. and potatoes. Grate Ginger and garlic. Make sure to wash spinach carefully as it is full of mud and needs to be washed several times. Let it sit in a colander after the final wash to drain excess water.TipIf you are sorting spinach leaves ahead of time, don't wash them. Sort and place dry leaves in a newspaper and wrap to keep on the kitchen counter.
- Heat olive oil in a pressure cooker. Add green chili, garlic, and ginger. Cook for a minute and add chopped onions, cooking until the onions turn translucent. Add chopped tomatoes, salt and spices. Cook until the tomatoes soften.
- Add spinach and cook for a minute. Spinach will leave water and change color to dark green. This takes about 2 minutes. Then add chopped potatoes.If you are cooking potatoes in the pan (not pressure cooking), it would take about 15 minutes for potatoes to be tender.
- Pressure cooker on full flame for 2-3 whistles and switch off. Let the cooker cool off and don't release the pressure. Use an immersion blender (or transfer to a regular blender) to blend the soup until smooth and creamy. Add red chili powder and lemon juice.
- Add more water if needed to reach your desired consistency. Taste and adjust salt or pepper as needed.Serve the delicious creamy vegan spinach soup with bread croutons and enjoy!
Notes
- Using fresh spinach leaves add the best flavor.
- I always blend green leafy soups or curries as it makes the dish kids friendly.
- The soup color won't be very dark green as we add potatoes and cooked potatoes add natural starch/cream which lightens the color of the soup.
- If you are sorting leaves a day ahead, don't wash them. Just sort and warp in clean newspaper and wash before using.
- The leftover soup would thickened up. Add water when reheating to serve again.
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