Rachel's Spinach Soup
Rachel’s Spinach Soup
I first enjoyed this velvety delicious soup at my in-laws house from a recent trip out to visit. I immediately fell in love. The flavors are earthy, light and the texture is so creamy. This unassuming spinach soup is amazing! It’s easy to make with just a large pot and a blender. I used cashews as the recipe called for but you can easily leave them out, add an extra potato or finish it with some plain unsweetened vegan yogurt.
Serves 4
Ingredients
1 lb (436g) Baby Spinach
1 med- Large (400g) Yukon Gold Potato, peeled and cubed
1 med (225g) Onion, chopped
1 Leek sliced
3 cloves Garlic, minced
pinch of Red Chili Flakes
4 cups (946ml) Vegetable or Vegan Chicken Broth
1/2 cup (65g) Raw Cashews, soaked & rinsed
1 Tbsp (15ml) Neutral High Heat Oil
Note about Leeks
Leeks can hold a lot of dirt between the layers. Cut away any tough green parts as well as a thin slice of the very top where roots might be. Cut the leek into two by slicing down the length of it. Rinse each side under running water making sure to spread open the layers. You can then slice up each half into 1/4 - 1/2” pieces.
Directions
1. Soak the cashews by covering them with hot water and allow them to sit for 20-30 minutes or as you prepare the rest of the soup.
2.Heat the oil in a In a large pot on medium heat. Add in the onions and red chili flakes and sauté for 5-7 minutes or until translucent.
3. Add in the leek and garlic and cook for another 2 minutes or until the garlic is fragrant. Add in the potatoes and mix well.
4. Cover everything with broth and allow it to come to a soft boil. Cover the pot and cook for 20-25 minutes or until the potatoes are fork tender.
5.Add in as much spinach as the pot will hold and carefully, mix it in. As it begins to wilt, you will have more room to add any remaining spinach. Mix well and once the spinach has completely wilted, cook for another 1-2 minutes. Remove the pot from the heat.
6.To a blender add a few ladle fulls of the soup making sure to get a nice mix of broth, vegetables and spinach. Blend until completely creamy. Scrape down the sides of the blender if necessary and blend again. Pour the blended soup into another pot or bowl while you continue to blend the remaining soup.
7. When you get towards the end of blending , rinse the soaked cashews and add them to the blender along with the remaining soup. Blend until completely smooth and creamy and there is no grit or pieces of cashew. Add this “creamy” portion to the already blended soup and mix well. Return the pot with all of the soup to the stove on medium heat. Heat the soup through, check for seasoning and adjust with salt & pepper if necessary. Serve hot.
