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Cream of Fresh Spinach Soup

Cream of Fresh Spinach Soup

by Kay Bushnell

What a refreshing, nutritious, and beautiful soup. Potato makes it creamy. Just add water to adjust consistency. Makes about 7-8 cups of soup.

  • 5-7 C thoroughly rinsed, coarsely chopped fresh spinach leaves
  • 1 C sliced leeks or 1 medium or large yellow onion, chopped finely
  • 1 T mock chicken or vegetable broth powder stirred into 3 c. water OR vegetable broth)
  • 1 large or 2 medium Russet potatoes, peeled, cubed in 1" pieces
  • 3/4 t nutmeg
  • 1/2 C red/orange lentils
  • Water (enough to cover & cook leeks, onions, & potatoes)
  • 1/3 C almond butter or raw cashews
  • 2 C rice milk OR water (The amount will vary according to consistency desired, or this additional liquid may not be needed at all.)
  • 2 t salt or to taste
  • Pepper to taste

In a large saucepan bring leeks/onions, potatoes, red lentils, broth powder mixed with water, and nutmeg to a boil. Reduce heat, cover, and simmer the mixture until the onion/leeks and potatoes are tender, about 15 minutes. Add more water to cover potatoes, if needed. Stir in spinach. Bring to a simmer, and cook until spinach is wilted, about 3-4 minutes.

If using cashews, grind them to a powder in a blender for a few seconds, and then add 2-3 cups of spinach mixture to the blender. If using almond butter, add it, the salt, and a few dashes of pepper to 2-3 cups of spinach mixture in the blender. Begin blending at lowest speed.* Increase blender speed, adding spinach mixture and blending soup until it is smooth. Pour each blender of pureed soup into a large bowl as you complete blending the spinach mixture. Return blended soup to the saucepan, taste, add and adjust salt and pepper to your taste. Add rice milk if needed. Warm soup gently and serve.

*Important Tip: You may wish to let the soup cool a little before blending. Hot soup will force the lid off the blender unless you hold the lid down tightly and start blender at the very lowest speed, pulsing contents intermittently.

Copyright Kay Bushnell