Cream-less Creamy Spinach Soup
Submitted by delorey
Dairy-free pureed spinach soup thickened naturally with potatoes and zucchini. Vegan, low-calorie, and vibrant green with no cream needed. Topped with delicate enoki mushrooms.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minNo cream, no butter, no cheese. Just vegetables and water, and somehow this soup comes out impossibly silky and rich.
The secret is potatoes and zucchini. Simmered until tender and then pureed, they create a thick, velvety base that carries the bright flavor of fresh spinach without weighing it down.
A touch of soy sauce adds savory depth in the background, and a crown of enoki mushrooms on top brings an elegant, almost restaurant-quality finish.
Plant-based comfort in a bowl.
Kitchen Tips
- Puree in batches and be careful with hot liquid in the blender. Leave the lid slightly cracked and cover with a towel to let steam escape.
- Add the spinach at the very end and cook just 2 minutes to keep that vivid green color.
- Enoki mushrooms are optional but highly recommended. Their delicate texture contrasts beautifully with the smooth soup.
- A pinch of cayenne at the end adds just enough warmth without turning it spicy.
Ingredients
Directions
Place the onion in a large pot with ½ cup of the water.
Cook and stir until the onion softens slightly, about 3 minutes.
Add the remaining water and the potatoes, zucchini, and soy sause.
Bring to a boil, reduce the heat, cover, and simmer for 35 minutes.
Add the spinach and pepper.
Cook for another 2 minutes.
Remove from the heat.
Purée the soup in batches in a blender and return to the pan.
Add the mushrooms, if desired.
Heat gently for 5 minutes.
Serve hot.
Comments
