“Wow” guests at your next dinner party. This soup is easy to make and makes a wonderful, full flavored appetizer, or a nice main course lunch. It’s simple to make, and you can make it the day before and reheat it and get the same results you would if you had made if fresh.
If you don’t love spinach, try this easy-to-make soup once and you will be sold on it for good.
Spinach is a super food that helps with blood pressure, diabetes and can even prevent cancer. Read more about the health benefits here.
As usual, I try to make my recipes healthy and this recipe is no exception. I used white balsamic because the caramel color in regular balsamic – the same thing used in colas – can be linked to cancer. The old adage – when in doubt, leave it out – applies.
Don’t worry that 3 1/2 cups is too much for a medium pot. The spinach won’t take much heat before it’s wilted, which is what you want. See the before and after photos below.
Before cooking After cooking
Creamy Vegan Spinach Soup
1 1/2 tbsp coconut oil
1/2 cup chopped onion
3 cloves garlic (minced)
3 1/2 cups chopped fresh spinach
3/4 tsp thyme
3/4 tsp sage
1 tbsp maple syrup
1 tbsp white balsamic vinegar
1 tsp Himalayan seat salt
Fresh ground pepper
For drizzle (optional)
2 tbsp vegan mayo
2 tbsp olive oil
Melt coconut oil in a medium pot, add onions and saute over medium low heat til translucent – about 4 minutes. Add garlic and saute another minute. Add chopped spinach, stir and let it sit on the heat until wilted – about 4 minutes. (See photo above) .
If desired, mix vegan mayo with olive oil in a small bowl and drizzle on top before serving.