It’s soup season! I found a beautiful bunch of spinach at the farmers market and have wanted a big bowl of soup ever since. So last night I gave in and loved every spinach-y minute of it.
Creamy Spinach Soup
- 1 bunch spinach
- 2 medium potatoes, diced
- 1 small onion, diced
- 2 cups filter water
- 1 Tb vegan margarine
- 3 Tb flour
- 1 cup plain soy, rice, or almond milk
- 1 tsp fresh grated nutmeg
- salt and pepper to taste
In a covered sauce pan add the water, potatoes, and onion. Bring to a boil, then put heat on low and cook until potatoes are tender. (You could do this part in a slow cooker and finish the soup once you get home from work.)
In a non-stick pan over medium heat, melt the margarine, and add the flour little by little and whisk in. Keep stirring and then add the milk little by little and keep whisking. This will make a thick cream sauce.
Once potatoes are done, remove pan from heat and add spinach and nutmeg. Use immersion blender and puree.
Add cream sauce and salt and pepper to taste. Enjoy!