Creamy Green Soup

I discovered a local vegan café on Commercial Drive last fall and tested their “green” soup – which wasn’t so green after sitting on an element all morning. I was annoyed with how much I paid, and even more annoyed when I tasted it! And so my mission to devise the tastiest green soup commenced. It didn’t take long and I think you’ll agree that the creamy, cheesy flavours in this green soup are the perfect balance of satisfaction. Jason asked for this one this week. Ask, and you shall receive, on the conditions there is no talking during Supernatural!

Servings:  6
Prep Time:  5 minutes:
Cook Time:  30 minutes

1 tbsp grapeseed oil for sautéing
600 grams frozen spinach (or 6 cups fresh spinach) *see note
1 large yellow onion
5 cloves garlic
2 cups vegetable stock **see note
1 398 ml can coconut milk
Fresh cracked black pepper to taste
Sea salt to taste

*if you are using fresh spinach, remove the stems and rinse the leaves thoroughly as they can often have sand trapped between them. Add to the recipe as you would frozen spinach.
**of course the best stock to use would be one that you’ve roasted and deglazed yourself, however that is not always an option based on time. I keep stock cubes on hand (make sure you buy the low sodium, no MSG organic brands – you can always add more salt, but you can’t take it away). You can also buy pre-made organic stock in tetra packs at the market. Use what you need and freeze the rest until later.

Chop the garlic and onion.
In a large pot, heat the grapeseed oil. Add the onions and garlic and sauté until the onion is translucent.
Open and drain off any excess water from the frozen spinach. Add to the onion mixture and heat through (about 2 minutes).

Add the vegetable stock. Bring the mixture to a mild simmer and remove from the heat.
Transfer the spinach mixture from the pot to a high speed blender. Be very careful when pouring out the hot mixture.
Secure the lid (you don’t want to burn yourself with hot soup splatter) and blend on high until smooth.
Return the blended soup to the pot and cook over medium heat until the soup begins to simmer.
Remove from heat and stir in the coconut milk. Season with salt and pepper.
I eat this soup as a light dinner with vegan gyoza dumplings on the side (which can be purchased from your local market in the freezer section). This soup would also make a great accompaniment to a veggie burger or fresh falafel. The ideas are limitless!

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