Creamy Vegan Vegetable Soup

Creamy Vegan Vegetable Soup
Creamy vegan vegetable soup

This creamy vegan vegetable soup is one of out family favorites. It is vibrant in flavors, super nutritious and very easy to make. We are not going to be adding much in the way of herbs and spices to this creamy vegetable soup so that we can really enjoy the natural flavors.

We will be making this creamy vegan vegetable soup with squash, carrots, potato, celery, onion, garlic and spinach. We will leave the celery leaves on. These will add an amazing layer of flavor to our cream. The soup itself will get its creaminess from the potatoes. I am using Yukon gold because they mash so beautifully but go ahead and use any potato you have handy.

Finally, we will not cook the spinach. We will add it at the end and simply press it into the hot broth. The leaves will wilt and then we will blend out soup. If. you do not have an immersion blender, please make sure to let the soup cool down before you blend it or it will explode out of your blender glass.

We will be serving this delicate and healthy creamy vegetable soup with some Zaatar crostini. This is optional, of course. But if you can get your hands on Zaatar I would highly recommend it. Zaatar is a combination of Arabic spices that I love to add to things like my avocado toast. It is made of thyme, sumac, sesame seeds and other spices. Really nice.

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Enjoy these other vegetable soups. Lentil Vegetable Soup , Vegan Vegetable Soup and Eggplant Soup

Creamy Vegan Vegetable Soup

Serves six

About four cups of squash of your choice — peeled and cut into large chunks
2 golden Yukon potatoes (or any potato you have) — peeled and cut into chunks
2 large carrots — peeled and halved
1 small piece of onion — peeled
1 large garlic clove — peeled
3 stalks celery with leaves — remove the threads
1 jalapeño — optional
About 6 cups of baby spinach leaves
Salt & Pepper

Place all the ingredients but the spinach in a large pot. Cover the vegetables with water. Don’t fill your pot with too much water. Simply enough to cover all the vegetables.

Simmer for about 20 minutes, until the squash, carrots and potatoes are cooked through.

Remove from the heat and scoop out the onion and garlic. You can leave the jalapeño for some heat.

Add the spinach leaves and press them into the hot broth. They will wilt with the heat.

If you are using an immersion blender, go ahead and blend the soup it is creamy. If you are using a stand-up blender, wait for the soup to cool down and blend.

Add salt and pepper to taste. Serve with a piece of crostini.

For the crostini –

Heat your oven to 350 F (176 C).

Cut some crusty bread on the diagonal and in thin slices.

Place the slices in a baking sheet. Drizzle with olive oil. Sprinkle with salt and zaatar or just salt or salt and garlic or salt and oregano.

Toast in oven until crispy. Serve aside the soup.

Imprima su receta acá

Imprima su receta acá

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