For a long time I wondered what all the hype was with these funky looking green or orange-y soups….like vegan spinach soup or creamy squash soup.
But looks can be deceiving.
The first time I decided to try my hand at a creamy spinach soup I laughed at my families expressions when they sat down at the table for dinner. They were very surprised when they really liked it and it became one of their favorites.
This savory vegan spinach soup is quick and easy to make… saute the onions and spinach for a minute , liquefy them with the broth, seasoning, and tapioca flour in the blender, add the cayenne and coconut milk, heat through and serve. As topping add a little green onions and avocado. Although this recipe is so simple it’s subtle flavor is mouthwateringly satisfying.
- 5 ounce container of baby spinach
- 4 green onions sliced (mostly the white and light green parts)
- olive oil
- 2 and ½ cups vegetable broth
- ¼ cup tapioca flour
- 1 tablespoon freeze dried or fresh dill
- 2 teaspoons each sea salt and pepper
- 3 cups unsweetened coconut milk
- pinch of cayenne
- Saute green onions and spinach with a little olive oil in soup pot for about one minute...just until spinach starts to wilt.
- Put in blender with the tapioca flour, broth, and seasoning. Blend until liquefied.
- Pour back into soup pot. Add unsweetened coconut milk and pinch of cayenne and heat through.
- Optional: Add sliced green onions and chopped avocado as a topping.
- Serve hot.
