Vegan Cream of Spinach Soup: A Verdant Delight

My grandmother, a formidable woman with an even more formidable garden, always had a pot of something green simmering on the stove. While her recipes weren’t strictly vegan (she had a soft spot for cream!), her reverence for fresh, seasonal vegetables was undeniable. I remember the earthy aroma of spinach, the gentle hum of the stove, and the satisfying warmth of a bowl of her surprisingly delicious green soup on a chilly afternoon. This vegan cream of spinach soup is an homage to her resourcefulness and her deep connection to the land – a comforting reminder of home with a modern, plant-based twist.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4-6
• Yield: About 6 cups
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

• 2 cups raw organic fresh spinach
• 1 cup organic zucchini (about 1 zucchini)
• 1 cup chopped red onion (about 1 medium onion)
• 1/4 cup scallions (about 6) or 1/4 cup green onion (about 6)
• 1/4 cup flat leaf parsley (a handful)
• 1/4 cup celery (1 large stalk)
• 4 cups strong vegetable broth
• 1 roasted garlic bulb
• 1/4 – 1/2 cup raw cashews
• 1 dash fresh lemon juice, to taste
• Celtic sea salt

Equipment Needed

• Oven
• Saucepan
• Blender (high-speed recommended)

Instructions

1. Preheat your oven to 400°F (200°C). Place the whole garlic bulb in the oven and roast for about 30 minutes, or until the cloves are soft and easily squeezed out of their skins. Let cool slightly. Roasting the garlic mellows its flavor and adds a wonderful depth to the soup. Don’t skip this step!

2. While the garlic is roasting, prepare the vegetables. Chop the red onion and scallions (or green onion). In a saucepan, sauté the onions and scallions with a pinch of Celtic sea salt over medium heat. Sautéing them with salt helps to draw out their sweetness and soften them more quickly. Cook until translucent, about 5-7 minutes.

3. Chop the spinach, celery, and zucchini. Add the spinach, celery, zucchini, and parsley to the saucepan with the onions. Cook for about 5 minutes, stirring occasionally, until the spinach wilts and the other vegetables begin to soften.

4. Add the vegetable broth to the saucepan. Squeeze the roasted garlic pulp out of its skin and into the broth. Bring the mixture to a boil.

5. Once boiling, reduce the heat to low and simmer for about 20 minutes, or until all the vegetables are cooked through and tender. You should be able to easily pierce the zucchini with a fork.

6. Allow the soup to cool slightly. This is important for safety when blending, as hot liquids can cause pressure to build up in the blender.

7. Carefully transfer the soup to a blender. Add the raw cashews. Blend until completely smooth and creamy. If you have a high-speed blender like a Vitamix, you’ll achieve a perfectly velvety texture. If not, don’t worry! The soup will still be delicious, although it might have a slightly more rustic texture with some small cashew pieces. Start with 1/4 cup of cashews and add more if you want an even creamier soup.

8. Return the blended soup to the stove to warm through. Taste and season with fresh lemon juice and additional Celtic sea salt as needed. The lemon juice brightens the flavors and adds a touch of acidity that balances the richness of the cashews.

9. Serve hot, garnished with fresh parsley and a grain ball if desired.

Expert Tips & Tricks

• Roast extra garlic: Roasted garlic keeps well in the refrigerator and can be used in other dishes throughout the week.
• Toast the cashews: For a richer, nuttier flavor, lightly toast the cashews in a dry skillet over medium heat before adding them to the blender. Be careful not to burn them!
• Adjust the consistency: If the soup is too thick, add a little more vegetable broth to thin it out. If it’s too thin, simmer it for a few more minutes to reduce the liquid.
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
• Make it ahead: The soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually meld together and improve over time.

Serving & Storage Suggestions

Serve the Vegan Cream of Spinach Soup hot in bowls. Garnish with a swirl of vegan cream, a sprinkle of fresh parsley, a drizzle of olive oil, or a pinch of red pepper flakes. For a heartier meal, serve with crusty bread or a side salad.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. To reheat, thaw the soup in the refrigerator overnight and then warm it gently on the stovetop or in the microwave. If the soup separates slightly after freezing, simply blend it again briefly after reheating to restore its creamy texture. It is not recommended to leave the soup at room temperature for more than 2 hours due to food safety concerns.

Nutritional Information

Nutrient	Amount per Serving (estimated)	% Daily Value*
Calories	150 kcal	8%
Total Fat	8g	10%
Saturated Fat	1g	5%
Cholesterol	0mg	0%
Sodium	200mg	9%
Total Carbohydrate	15g	5%
Dietary Fiber	4g	14%
Sugars	5g
Protein	5g	10%
Vitamin A	1000 IU	20%
Vitamin C	30mg	50%
Iron	2mg	11%
Calcium	80mg	8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

• Gluten-Free: This recipe is naturally gluten-free.
• Nut-Free: Substitute the cashews with sunflower seeds or pumpkin seeds. Soak them in hot water for 30 minutes before blending to soften them and improve their creaminess.
• Different Greens: Use kale, chard, or collard greens in place of spinach. You may need to cook them for a longer time to tenderize them.
• Coconut Milk: For an even richer and creamier soup, substitute 1 cup of the vegetable broth with full-fat coconut milk.
• Add Potatoes: Add a peeled and diced potato to the soup along with the other vegetables for a thicker and heartier soup.

FAQs (Frequently Asked Questions)

Q: Can I use frozen spinach instead of fresh?
A: Yes, you can use frozen spinach. Thaw it completely and squeeze out any excess water before adding it to the soup.

Q: Do I have to use a high-speed blender?
A: A high-speed blender will give you the smoothest results, but you can still make this soup with a regular blender. Just blend it in batches and blend for a longer time. You may need to strain the soup through a fine-mesh sieve to remove any large pieces of cashew.

Q: Can I add other vegetables to this soup?
A: Absolutely! Feel free to add other vegetables like carrots, potatoes, or mushrooms.

Q: How long does roasted garlic last?
A: Roasted garlic can be stored in an airtight container in the refrigerator for up to one week.

Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts

I hope this Vegan Cream of Spinach Soup brings you as much comfort and nourishment as it does for me. It’s a versatile, adaptable recipe that celebrates the bounty of the garden, perfect for a cozy weeknight meal or a light lunch. Don’t be afraid to experiment with different vegetables and seasonings to create your own unique version. If you try this recipe, please share your feedback – I’d love to hear how it turns out! And if you’re looking for a perfect pairing, try serving it alongside a grilled cheese sandwich made with vegan cheese or a simple green salad with a lemon vinaigrette. Enjoy!