This vegan soup is delightfully colorful and creamy and is ideal for a quick weeknight meal or last-minute luncheon. If soy yogurt is not available, you can use 1 cup soy creamer or 1 cup soy milk (or other non-dairy milk) combined with 1/4 cup soy milk powder.
Serves 4 as an entree
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 1½ quarts vegetable broth or water
- 2 large Yukon potatoes, thinly sliced and then finely chopped
- 1 large yellow onion, finely chopped
- 1 stalk celery, finely chopped
- 2 10-oz. packages fresh or frozen spinach, (Note: if using fresh spinach, remove stems)
- 1 cup non-dairy soy yogurt, such as Wild Wood, plus more for garnishing
- Salt & pepper to taste
Preparation:
1. In a 3-quart stock pot over medium-high heat, bring the broth or water to a boil. Add in the potatoes, onions and celery and cook until tender, about 10 to 12 minutes.
2. Add in the spinach and cook for 1-2 minutes more. Turn down the heat to low, cover the pot and allow soup to simmer for about 15 minutes more.
3. Turn off the heat. Carefully, one cup at a time, puree the mixture in a blender or food processor. Pour the soup through a fine sieve, if desired, to remove any solids that still remain.
4. Return the soup to the stockpot over low heat and stir in the soy yogurt until well combined. Cook to desired temperature and consistency, and salt and pepper to taste. Serve hot, garnishing with a bit of soy yogurt if desired.
