Description
Indulge in a cozy bowl of Creamy Parmesan Spinach Soup with this easy-to-follow recipe. Learn how to make this comforting and delicious soup today!
Ingredients
- 3 Leeks (white and light green parts only, washed and chopped) (450g)
- 5 Potatoes (small or 3 large, cut up into cubes) (about 750g)
- 4 cups Baby Spinach (washed) (960ml)
- 4 cups Vegetable Stock or Water (960ml)
- 2 tbsp Olive Oil or Vegetable Oil (30ml)
- 6 tbsp Coconut Cream (optional) (90ml)
- 1 Slice Whole Wheat Bread
- 1 tbsp Vegan Parmesan Cheese (shredded) (15g)
- Salt and Pepper to taste
Instructions
- In a heavy pot, warm the olive oil or vegetable oil, then add the chopped leeks and cubed potatoes. Cook them for 5 minutes while stirring.
- Pour in the vegetable stock or water and let it simmer for 20 minutes until the potatoes are easily pierced with a fork.
- Add the baby spinach and let it cook for an additional 5 minutes.
- Meanwhile, sprinkle the vegan parmesan cheese over the whole wheat bread slice and toast it in an oven or toaster for about 5 minutes until it becomes crispy. Once done, cut the bread into small squares.
- Using a hand mixer, puree the soup until it reaches a smooth consistency. If you choose to use a blender, ensure to do so in small portions to avoid burns from the hot liquid.
- Ladle the soup into serving bowls, topping each with the parmesan croutons and a spoonful of coconut cream if desired.
Notes
- Consider enhancing the flavor with a pinch of nutmeg or dried herbs like thyme or rosemary before blending.
- Add some coconut cream directly into the soup for a creamier texture.
- Adjust the seasoning of salt and pepper to suit your taste preferences, as the saltiness can vary depending on the vegetable stock used.
