Creamy Vegan Spinach Potato Soup
Try this Creamy Vegan Spinach Potato Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt more to taste
- 1/4 teaspoon cayenne
- 1 clove garlic minced or pressed
- 1/4 cup onion diced
- 1 lb russet potato peeled and cut into chunks
- 2 - 3 cups vegetable stock (i cooked with 2 and blended anoth because i thought it was too thick)
- 2 cups baby spinach packed then chopped
- Carbohydrate 22.5800059402154 g
- Cholesterol 0 mg
- Fat 1.13896972436184 g
- Fiber 2.19600016649184 g
- Protein 3.06754167952049 g
- Saturated Fat 0.178507118549962 g
- Serving Size 1 1 Serving (143g)
- Sodium 18.1920921250612 mg
- Sugar 20.3840057737235 g
- Trans Fat 0.0972890612847989 g
- Calories 107 calories
In large sauce pot, heat the olive oil over medium heat.Sauté the onions until softened, about 3 mins.Add in garlic and cook for 30 seconds.Now, carefully add the stock and potatoes.Bring to a simmer.Continue to simmer, you may need to lower the heat, until potatoes are falling apart and fork tender about 10 - 15 minutes.Stir in the spinach and cook for another two minutes.Remove from heat and stir in lemon juice, cayenne pepper, and salt.Pour into blender or Vitamix and blend until ultra smooth.Taste and season again, if necessary.Serve immediately hot. This may be enjoyed cold, too!
