Easy Spinach Vegan Soup Recipe
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
Easy Spinach Vegan Soup Recipe
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If you have an allergy to dairy, this soup is a great option. Potatoes give it its smooth and creamy texture and it’s ready to eat in only 20 minutes.
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Ingredients
- 10 ounces spinach fresh leaves
- 1 tablespoon vegetable oil
- 1 onion
- 2 teaspoons garlic minced
- 2 ½ cups vegetable broth
- 2 potato medium
- 1 teaspoon nutmeg optional
- salt to taste
- black pepper to taste
Instructions
- Wash the spinach leaves well. Peel and finely chop the onion and garlic. Peel and dice the potatoes.
- Heat a large pan or a stock pot over medium-low heat until the oil is shimmering. Add the onion and garlic and stir often. Watch carefully so the garlic doesn’t burn.
- When the onion is tender but still white, add the spinach and stir just until wilted.
- Add the vegetable broth and the diced potatoes. Cook for about 15 minutes until the potatoes are tender.
- Use an immersion blender to thoroughly puree the mixture. Add salt and pepper to taste and serve!
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