Vegan Cream of Spinach Soup
- Number of Servings: 8
Ingredients
Olive Oil, 1 tbspLeeks, 1 cup sliced*Trader Joe's Organic Low Sodium Vegetable Broth, 4 cupSpinach, fresh, 2.5 package (10 oz) (or 1.5 pound)Tofu, soft, 2 cup (1/2" cubes)*Balsamic Vinegar, 1 tbspNutmeg, ground, .25 tspSalt, 1 dashPepper, black, 1 dash
Heat oil in a large heavy-bottomed pot or Dutch oven on medium. Add leeks and saute, stirring occasionally, until tender - about 5 minutes.
Add broth and bring to a simmer. Add spinach and return to a simmer, then reduce heat to maintain simmer. Cover and cook until vegetables are tender when pierced with a fork. Cooking time will vary depending on types of vegetables used.
Working in batches if necessary, transfer soup to a blender - pulse using puree setting until it reaches a smooth or desired consistency. Or use an imulsion blender.
Add tofu and vinegar and continue blending until creamy. Season with salt, pepper and nutmeg.
Serving Size: Makes 8 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DPALLER.
Add broth and bring to a simmer. Add spinach and return to a simmer, then reduce heat to maintain simmer. Cover and cook until vegetables are tender when pierced with a fork. Cooking time will vary depending on types of vegetables used.
Working in batches if necessary, transfer soup to a blender - pulse using puree setting until it reaches a smooth or desired consistency. Or use an imulsion blender.
Add tofu and vinegar and continue blending until creamy. Season with salt, pepper and nutmeg.
Serving Size: Makes 8 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DPALLER.
Nutritional Info Amount Per Serving
- Calories: 73.1
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 133.9 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 2.2 g
- Protein: 5.8 g
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