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Vegan Cream of Spinach Soup with Cashews | Can't Stay Out of the Kitchen | this delicious #spinach #soup uses #cashews, #apples & lots of veggies for a delightfully scrumptious and healthy recipe you're sure to enjoy. #glutenfree #vegan

Vegan Cream of Spinach Soup with Cashews

Teresa Ambra
Exotic soup recipe with spinach, carrots, bell peppers, apples, zucchini, celery, onions, roasted garlic and cashews. This soup is garnished with roasted pumpkin seeds, cashews, cinnamon or fresh parsley. It's a fantastic vegan and gluten free recipe that's wonderful comfort food on cold winter nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 4
Calories 261 kcal

Equipment

  • 1 large sauce pan
  • 1 immersion blender preferred, or a regular blender
  • 1 sharp knife
  • measuring cups
  • measuring spoons
  • 1 wooden spoon
  • 1 soup ladle
  • 1 vegetable peeler
  • 1 small roaster pan

Ingredients
  

  • 9 oz. raw fresh spinach
  • 1 cup zucchini sliced, about 1 zucchini
  • 1 cup onions chopped, about 1 medium onion
  • 1/4 cup green onions chopped
  • 1/4 cup flat leaf parsley a handful or 1 tbsp. dried parsley
  • 2-3 tbsp. olive oil
  • 1/4 cup celery 1 large stalk
  • 4 cups strong vegetable broth
  • 1 whole bulb garlic roasted
  • 1/4-1/2 cup cashews salted and roasted
  • 1 dash fresh lemon juice to taste
  • 1 tsp. Himalayan pink sea salt to taste
  • 1/2 tsp. ground black pepper or more to taste
  • 1 large red bell pepper diced
  • 2 large gala apples cored and diced (leave peel on)
  • 1 cup carrots sliced or carrot chips
  • 1 leek green top removed, washed thoroughly and diced or sliced
  • 1/2 tsp. dried marjoram
  • 1/2 tsp. dried thyme
  • 1 tsp. cinnamon
  • 1/2 tsp. cumin
  • 1/8 tsp. ginger
  • 1/8 tsp. nutmeg

Instructions
 

  • Cut the top of the garlic and place it whole in the oven or toaster oven at 350 for about 30 minutes until soft and roasted.
  • In a saucepan sauté onions, leeks and green onions with Himalayan sea salt until translucent.
  • Add in celery, zucchini, apples, carrots, bell peppers and cook for about 5-10 minutes.
  • Add in spinach, seasonings and vegetable stock and bring to a boil.
  • Simmer for about 20 minutes until the veggies are cooked through.
  • Add cashews, lemon juice and roasted garlic.
  • Cook 5 minutes more.
  • Allow to cool slightly and then puree with an immersion blender until smooth and creamy.
  • Serve sprinkled with your choice of cinnamon, parsley, cashews, and toasted pumpkin seeds.

Notes

NOTE: Preparation time does not include time required to roast garlic.
 
NOTE: The cashews are what make this soup creamy without having to use dairy!
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 261kcalCarbohydrates: 41gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 1039mgPotassium: 991mgFiber: 9gSugar: 21gVitamin A: 14106IUVitamin C: 96mgCalcium: 162mgIron: 5mg
Keyword cashews, cream of spinach soup, gluten free, soup, spinach, vegan
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