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Vegan Spinach Potato Soup
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Description
This Vegan Spinach Potato Soup is so creamy you’d never guess it’s healthy. And it looks so elegant you’d never guess it’s a cinch to make!
Ingredients
- 1 Tablespoon Olive Oil
- ¼ cups Onion, Diced
- 1 clove Garlic, Minced Or Pressed
- 2 cups Vegetable Stock (or More As Needed If You Think It's Too Thick)
- 1 pound Russet Potato, Peeled And Cut Into Chunks
- 2 cups Baby Spinach, Packed Then Chopped
- 1 Tablespoon Lemon Juice
- ¼ teaspoons Cayenne Pepper
- ½ teaspoons Salt, More To Taste
Preparation
In a large sauce pot, heat the olive oil over medium heat. Sauté the onions until softened, about 3 minutes. Add the garlic and cook for 30 seconds. Now, carefully add the stock and potatoes. Bring to a simmer. You may need to lower the heat if it starts to boil. Simmer until potatoes are falling apart and fork tender about 10 – 15 minutes.
Stir in the spinach and cook for another two minutes. Remove from heat and stir in lemon juice, cayenne pepper, and salt. Pour into a blender or Vita-mix and blend until ultra smooth. Taste and season again, if necessary. Serve immediately if you want to eat it hot. This may be enjoyed cold, too!
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