Vegan Cream of Spinach Soup Recipe

Creamy and delicious, dairy-free cream of spinach soup recipe. Amp up the nutrition quotient of your soup with this recipe!

Creamy and delicious, dairy-free cream of spinach soup recipe. Amp up the nutrition quotient of your soup with this recipe!

Whole Food Plant Based Cream of Spinach Soup Recipe

Course: Soup, Snacks, Breakfast
Cuisine: British Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2 People

INGREDIENTS

1 large bunch / 4 cups Spinach
1 Onion
5 cloves Garlic
1/4 tsp Nutmeg Powder
1 tsp Black Pepper Powder
4 tsp Miso Paste (Healthy Salt Alternative. See Nutrition Science Highlights below)
1 tsp Almond Butter
1 tsp Parsley Leaves or Coriander Leaves
Juice of 1 Lemon

INSTRUCTIONS

1. Chop off roots of spinach and chop spinach into large pieces. Peel and chop onion. Peel and crush or grind garlic to a paste and keep separately for ten minutes.
2. Cook spinach and onion with minimal water or steam until cooked, adding garlic once it has rested for ten minutes. (See Nutrition Science Highlights for details)
3. Cool completely, then blend with half of the almond butter, black pepper powder, miso paste, and lemon juice.
4. Dilute remaining almond butter with a little water to make almond cream. Garnish cream of spinach soup with almond cream and parsley or coriander leaves. Warm up if needed. Serve fresh!

Plant Based Chef Pro Tips for Best Cream of Spinach Soup Recipe

1. Use other herbs to garnish, such as thyme, basil leaves, curry leaves, and sage leaves for a wider range of flavours.
2. Add spices like cinnamon, star anise, or bay leaves while cooking spinach for a stronger flavor.

Nutrition Science Highlights for WFPB Cream of Spinach Soup Recipe

1. Why miso paste? Miso paste is fermented & salted soya bean paste. American Heart Association Maximum recommended maximum daily salt intake of 3.75 grams per person to minimise risk of high blood pressure, stomach cancer and chronic kidney disease. In addition to helping us restrict salt intake, replacing salt with miso paste also helps by neutralising the negative effects of salt by soya phytonutrients. You can easily make fresh miso paste at home by mixing 100 grams of cooked soya paste with 10 grams of salt, or 10 tablespoons of cooked soya paste with 1 tablespoon of salt. If making at home, ensure to use immediately, or freeze in batches to use later. Or, simply use 3.75 grams of salt or less per day per person and add 18 to 20 grams (dry weight) of soya beans in any dishes, spread through the day!
2. Why nuts instead of oil? Whole foods are healthier than processed foods. When nuts are pressed and oil is extracted, fiber and phytonutrients are lost, along with many other nutrients. Therefore, whole nuts are much healthier than oils, whether cold-pressed or refined. In addition, they provide the oil content we need to absorb fat-soluble phytonutrients from other whole plant foods! This may be why nuts are used to garnish nearly every traditional Indian dish!
3. Why not dairy? Dairy products have been found to be associated with increased risk of chronic diseases, such as diabetes mellitus, hypertension, obesity, asthma, PCOS, and heart disease. We can still enjoy our milk, cream, and butter though - as long as they are made from whole plant foods!