Creamy Spinach and Parmesan Soup Recipe
Creamy Spinach and Parmesan Soup proves plant-based can feel indulgent without dairy guilt.
Fresh spinach, tenderly wilted, dances with nutty vegan parmesan for a bowl that whispers sophistication.
Onions and garlic simmer slowly, releasing aromas that make your kitchen smell like a fancy bistro.
Blending the soup creates a luscious texture, fooling everyone into thinking cream sneaked in secretly.
Serve with crusty bread, sip slowly, and relish that this vegan magic tastes decadently naughty yet wholesome.
Creamy Spinach and Parmesan Soup Recipe
Hearty, smooth, and nutty vegan soup combining vibrant spinach with savory plant-based parmesan for a luxurious, comforting bowl.
Ingredients
Method
- Heat olive oil in a large pot over medium heat; sauté onion and garlic until fragrant, about 3–4 minutes.
- Add chopped spinach; cook 2–3 minutes until wilted.
- Pour in vegetable broth and plant-based milk; stir in nutmeg.
- Simmer 10 minutes, allowing flavors to meld.
- Remove from heat; blend with immersion blender until smooth and creamy.
- Stir in vegan parmesan; season with salt and pepper.
- Serve hot, garnished with parsley and a side of crusty bread.
Notes
Nutritional Values (per serving)
- Calories: 140
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
Vitamins & Minerals (per serving)
- Vitamin A: 80%
- Vitamin C: 10%
- Calcium: 15%
- Iron: 12%
- Vitamin K: 55%
Notes & Tips
- For creamier texture, use a high-speed blender instead of immersion blender.
- Vegan parmesan adds nutty depth; adjust quantity for stronger flavor.
- Simmer slowly to avoid watery soup.
- Nutmeg enhances warmth—don’t skip it.
- Add croutons or roasted seeds for extra texture.
