Creamy Vegan Spinach Soup
Author: Thyme and Tarragon
Recipe type: Soup
Cuisine: Vegan
Serves: 4
- 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.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/creamy-vegan-spinach-soup/
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