Vegan Creamed Spinach SoupSubmitted by: MADDY_AVENA
IntroductionEasy, creamy soup with a protein punch Easy, creamy soup with a protein punch
1 package firm silken tofu
2 medium sized russet potatoes, peeled and cubed
1 onion chopped
16 oz frozen cut leaf spinach
4 cups vegetable broth
1 tsp salt
1 tsp black pepper
1/2 tsp nutmeg
Pour everthing in crockpot and cook on high for 4 hours. Zip up with immersion blender or in processor. Process until smooth.
If you want it faster, Saute onions in a soup pot. Add all other ingredients and simmer until potatoes are tender, about 45-60 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user MADDY_AVENA.