Creamy Vegan Spinach Soup

I was surprised how good this soup turned out when i prepared it for the first time , as i have always had Spinach soup with lot of cream and butter at restaurants and this had none. The potato brings in the subtle creaminess and garlic ,the flavour.



Lets check out the things we need...

2 bowls of fresh spinach leaves (washed)
1 small potato ,diced into small pieces.
1 teaspoon garlic
2 table spoon chopped onion
1 table spoon of Extra Virgin Olive oil or Chilly Garlic oil (recipe in the earlier post)
Crushed black pepper
Half a spoon of cumin
Dash of ground red chilly powder
Dash of lime

Step one
In a sauce pan , heat the oil and add the chopped garlic, cumin and onion and sauté lightly.

Step twoAdd the diced potato, salt , red chilly and sauté for a min. Add 3 cups of water and let the potatoes cook completely . Add the spinach and a dash of lime and boil for just a minute Step three

Let this cool down before you pour it in the blender. Blend it to a smooth puree and if thick add some water. Remember this will thicken when we boil it again so keep the consistency accordingly.

Step four 

Back in the sauce pan for a quick boil. Add freshly ground black pepper. Now taste for salt ,chilly and lime and adjust according to your taste.

Step five 

Enjoy the fresh green colour of your soup and the aroma with some freshly baked bread (focaccia is my favourite )

IMPORTANT : Never blend the soup when it is hot , it will be all over your kitchen. 

FASTER : Use a boiled potato if you have some in the fridge, saves the cooking time. 

TASTIER : If you still need that cream, add a spoon after turning off the heat (but trust me you won't need it)