Spinach Vegan Soup
Equipment
- Stove
- Blender
- Stock Pot
Ingredients
- 8 Cups Spinach
- 2 Cups Cubed Potatoes
- 1 Teaspoon Thyme dried
- 1 Teaspoon Fennel Seeds optional
- 1 Teaspoon Bay Leaf I crushed mine
- 1 1/2 Teaspoon Minced Garlic
- 2 Cups Cubed Celery
- 1/2 Cup Raw Cashews optional
- Salt and Pepper to your preference
- 8 Cups Water
Instructions
- In a large stock pot simmer all of your ingredients for 25 minutes except the spinach with the 8 cups of water.
- Don't forget to add your dried herbs.
- Remember the raw cashews will give your soup a creamier consistency but this step is optional. If you do add them add them to simmer also with all of the ingredients.
- Simmer your spinach for 5 minutes just enough for it to wilt.
- After all of your ingredients have simmered together for at least 25 minutes blend them in a high speed blender or you can also use an immersion blender. Only add 2 1/2 cups of the cooking water and the rest can be thrown away. You want your soup to be nice and thick not runny. After blending return to the stock pot and simmer 5 to 10 more minutes.
- Plate your soup using the crema fresca if you desire.
Notes
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