“This creamy potato spinach soup is a healthy, whole food plant-based recipe made without dairy or oil. It is rich, comforting, and perfect for a quick vegan meal or cozy weeknight dinner.”
Fall is soup season for me. And … there’s no greater joy than unfurling my big green pot and crafting a healthy soup on a crisp autumn day. The goal was something simple and to use only the ingredients I had on hand at home. So I rescued a bag of potatoes starting to sprout and spinach beginning to wilt and transformed them into this wonderful soup. The beautiful thing about soup making is it is very forgiving and easy to prepare making it a practical comfort food for busy autumn days.
Soup is forgiving and easy to prepare making it a practical comfort food for busy autumn days
Ingredients
- I medium yellow or white onion
- 2 cloves minced garlic
- 3 large carrots peeled and chopped
- 1 1/2 cups fresh spinach
- 3 – 4 large potatoes peeled and cut into chunks (I used Russets)
- 4 cups vegetable broth
- 1/2 cup raw unsalted cashews
- 1/2 cup unsweetened unflavored plant based milk
- 1 tsp black pepper
- 1 tsp dried thyme
- 1/4 to 1/2 tsp red pepper flakes
Directions
- Soak the cashews in warm water for at least 4 hours (or overnight)
- Sauté the chopped onions and carrots in a small amount of water until the onions are translucent (about 10 minutes)
- Add the garlic and sauté for 30 – 60 seconds
- Add the vegetable broth and potatoes and simmer until the potatoes are soft
- Prepare the cashew cream by blending the cashews with the plant based milk in a high speed blender for about 1 minute
- Add the cashew cream to the soup then blend the soup using a hand or immersion blender
- Add the spinach and spices and cook for an additional 10 minutes
