Vegan Creamed Spinach Soup
- Number of Servings: 4
Ingredients
1 package firm silken tofu2 medium sized russet potatoes, peeled and cubed1 onion chopped16 oz frozen cut leaf spinach4 cups vegetable broth1 tsp salt1 tsp black pepper1/2 tsp nutmeg
Saute the onion in some olive oil spray.
Heat broth
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.
Blend.
Number of Servings: 4
Recipe submitted by SparkPeople user MADDY_AVENA.
Heat broth
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.
Blend.
Number of Servings: 4
Recipe submitted by SparkPeople user MADDY_AVENA.
Nutritional Info Amount Per Serving
- Calories: 191.2
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 585.3 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 5.7 g
- Protein: 11.1 g
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