Vegan Spinach Pesto Soup

Posted by in Cooking, Lunch/Dinner, Sides, Soup | 2 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Tuesday!!

 

 

 

 

 

 

 

Since the world is a lil chaotic right now. There are so many unknowns for what is to come in the next few months, so I find comfort in be productive with my time and packing on plants. It can be so easy to reach for ready made options, but this is a great time to actually get in the kitchen and learn some new recipes you can apply to your normal routine once it returns. 

 

One of my current obsessions right now is spinach! I typically would throw it in a salad or smoothie, but I’m enjoying it sautéed and working it in wherever I can. Why? Because it’s one of the more affordable greens, it holds up longer in the fridge, and it packs so many nutrients! I’m also in a big soup phase as it’s the perfect medium to pack on the veggies, salvage those on their way out and they are just so easy!

 

Believe it or not, there was little to no examples of a spinach soup online. That being said, it was the perfect opportunity to explore a spinach soup concept and the vegan Spinach Pesto Soup was born!!

 

 

 

 

 

 


 

What’s great about this soup, is everything! It’s quick, easy, affordable, packs tons of spinach, cashews making it high in protein and more filling, has minimal ingredients, you can omit the wine if desired, it packs tons of flavor, rich, creamy, perfect for any season, and is just my new obsession.

 


 

If you’re searching for fresh modern vegan concepts, you’re going to love this new vegan Spinach Pesto Soup!!

 

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

 

Quick

Easy

Affordable

Veggie packed

Minimal ingredients

Per for any season! 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Spinach Pesto Soup


  • Author: Eat Drink Shrink
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes

Ingredients

Scale

Garnish:


Instructions

  1. Garlic Croutons: Preheat oven to 400 degrees. Chop bread into small pieces. Coat with olive oil and minced garlic. Bake for 5 minutes until golden brown.
  2. In a large skillet, heat the vegan butter over medium heat. Add the onion and cook until translucent 5 minutes.
  3. Add the garlic and cook for another 3 minutes, stirring constantly.
  4. Add the white wine and cook for another 3 minutes until slightly reduced.
  5. Add the spinach, basil, broth, red pepper flakes  and bring to a low simmer.
  6. Add the mixture to a blender or food processor with the soaked cashews. Blend until smooth. Add additional spinach to adjust the color.
  7. Add back to the pot and heat on low. Add additional broth to adjust the texture if desired.
  8. Season with salt, pepper and garnish with garlic croutons and a drizzle of coconut milk and olive oil (optional).

Notes

Soak cashews overnight or pop in the microwave
for 3 minutes, allow to stand for 10.

Nutrition

  • Serving Size: 4

 

 

 

 

 

 

 

 

 

Eat Drink Shrink Newsletter

Subscribe + get my top 12 Cooking Tips!

I agree to have my personal information transfered to MailChimp ( more information )

I will never give away, trade or sell your email address. You can unsubscribe at any time.

2 Comments

  1. How much white wine are you supposed to use?

    • Hi Erin! Sorry about that as the ingredient got lost when I updated the recipe formatting. It’s 1/3 cup!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Top of page