It’s the season of abundant greens and my farm box was overflowing with leaves this past week. I am a soup fiend so I whizzed up this quick vegan soup at lunchtime and thought I’d share the recipe. The soup is such a beautiful vibrant green color it’s sure to brighten your day! I ate it hot and cold and either way, it was good.
– One bunch of spinach chopped and washed (trim the ends)
– A cup of homemade stock (recipe soon) – use vegetable stock if you want a vegan soup
– Dash of olive oil
– Tablespoon of tahini
– Splash of coconut milk
– Seasoning: salt, pepper and nutmeg
– Yield; about 1.5-2 cups so play with quantities accordingly
Heat a saucepan, add a dash of olive oil. Throw the spinach in the pan and add the stock. Allow to simmer for about five minutes. Remove from heat and throw into the blender. Make sure your lid allows steam to escape or the pressure will blow the lid off! Blend to the consistency of your choosing. Add coconut milk, tahini and seasonings. My soup was fairly thin which is what I wanted – you can add more or less liquid if you like. Replace the spinach for asparagus, celery root or any number of vegetables.
Alice Chan says
Have heard a couple of readers have made this soup and it worked well. Feel free to tweak it – you can use any combination of veggies using the method above. If you don’t have tahini use a small handful of walnuts instead. Tonight I made soup with what was left in my fridge: broccoli, a parsnip, a carrot, a couple of asparagus spears and a few leaves of kale. It was delish!