Vegan Spinach Soup with Rosemary

Welcome to a humble yet extraordinary creation: Vegan Spinach Soup with Rosemary, where nature’s finest blend awaits you. This soup embodies the fusion of wholesome spinach and the aromatic charm of rosemary, offering more than just a meal; it’s an experience.

With every spoonful, you’ll discover a mosaic of flavours—a verdant richness of spinach combined with the robust, fragrant essence of rosemary. This unique combination offers a delightful dance of earthy undertones and herbal brightness, creating a symphony for your taste buds.

Yet, the magic of this soup isn’t just in its taste; it’s in the nurturing embrace it offers. The vibrant green hue speaks of natural goodness and nutritional richness. Delicately blending spinach towards the end ensures each spoonful bursts with retained nutrients. The addition of potatoes brings a creamy texture, adding a comforting touch to this delightful blend.

As you prepare to savor this culinary delight, envision the comforting warmth it promises—not just for the body but for the soul. This soup invites you to relish its wholesome goodness, a pledge of nourishment and a soothing sensation. It’s more than a soup; it’s a culinary experience ready to captivate your senses and warm your heart.

Ingredients Used to Make Vegan Spinach Soup with Rosemary

• Butter or Oil: A source of fat used for sautéing the vegetables. Butter adds a rich flavour, while oil is a neutral alternative.
• Yellow Onion: Provides a sweet and aromatic base for the soup, enhancing its overall flavour profile.
• Potato: Adds a natural creaminess to the soup when cooked and blended, contributing to its texture and richness.
• Spinach: The star ingredient, offering vibrant colour and a plethora of nutrients when added to the soup. Spinach brings earthy flavours and a healthy component to the dish.
• Rosemary: A fragrant herb that infuses the soup with a distinctive, aromatic quality, complementing the spinach with its pine-like essence.
• Bay Leaf: Used to add subtle herbal notes and enhance the overall fragrance of the soup. It’s typically removed before serving.
• Vegetable Stock: Provides a flavourful base for the soup, offering depth and complexity to the taste.
• Oat Milk: A dairy-free, creamy alternative that adds richness to the soup while keeping it lactose-free.
• Oat Cream: A creamier consistency, adding a luxurious touch to the soup, especially for those seeking a vegan or dairy-free option.
• Nutmeg Powder: Enhances the overall flavor profile, adding warmth and depth to the soup with its subtly sweet and nutty taste.
• Salt and Pepper: To be added as per taste, elevating and balancing the flavors of the soup. Adjust according to personal preference for a perfectly seasoned dish.

.

Helpful Tips and Tricks to Make Vegan Spinach Soup with Rosemary

• Avoid over boiling the spinach to retain the soup’s vibrant colour.
• Experiment with regular milk and cream as substitutes. Opting for oat milk introduces a new dimension to the soup and makes it suitable for vegans.
• Prior to blending, make sure to cool the soup sufficiently to prevent accidents.

Looking for other Autumn recipes??? Try These!

1. Quinoa salad with roasted Butternut Squash and Figs
2. Spicy Roasted Butternut Squash with Lime
3. Creamy Pumpkin Soup with Ginger
4. Spicy Thai Roasted Sweet Potato and Coconut Soup

If you tried this recipe or any other recipe on our blog let us know how liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!!

.

.

Vegan Spinach and Rosemary Soup

Serves: 6 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

• 2 tbsp neutral oil or vegan butter 
• 1 yellow onion, finely chopped
• 1 medium potato, diced
• 350 grams spinach, roughly chopped
• 2 tbsp rosemary, chopped
• 1 bay leaf
• 400ml vegetable stock
• 350ml oat milk
• 100ml oat cream
•  ⅛ tsp nutmeg powder
• Salt and pepper to taste

For Garnish:

• Sprigs of Rosemary
• Charcoal croutons

method

1. Melt the butter in a heavy bottomed pan over medium heat. Add the onion, bay leaf and potatoes, sauté for 2-3 minutes until the contents are well coated with butter. Season with salt and pepper. Lower the heat and cover, cook the onions and potatoes whilst stirring occasionally till they start to sweat. This should take approximately 7-8 minutes. Make sure that the potatoes don't stick to the bottom of the pan.
2. Add the stock, bring to a boil and simmer for 10 minutes until the potatoes are completely cooked. Add the rosemary and the oat milk and bring to a simmer. Add the spinach and with the lid off, bring to boil, and keep it there for 2-3 minutes. DO NOT overcook or the spinach will loose its vibrant green colour.
3. Cool the mixture and remove the bay leaf. Blitz the soup in a blender till its smooth.
4. Return the soup to a pan and gently reheat it. Add the nutmeg and oat cream, reserving some for garnish. Stir well , taste and adjust the seasoning as required.
5. Serve for with swirls of cream, rosemary sprigs, and croutons.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!