Creamy Spinach Artichoke Soup with Cashew Cream - Vegan
Indulge in the luxurious flavors of our Creamy Spinach Artichoke Soup with Cashew Cream. This soup takes simplicity to a gourmet level, blending the delicate tastes of fresh spinach and artichokes into a velvety base. The cashew cream adds an extra layer of richness, making each spoonful a heavenly experience.
Ingrédients
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 2 cups fresh spinach
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup raw cashews, soaked in water for at least 4 hours
- 2 cups water
- 1/2 cup nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup unsweetened almond milk
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and garlic to the pot and sauté until softened, about 5-7 minutes.
- Pour in the vegetable broth, add the spinach and artichoke hearts, and bring the mixture to a simmer. Cook for about 10 minutes.
- While the soup is simmering, drain the soaked cashews and blend them with 2 cups of water in a high-speed blender until smooth to form the cashew cream.
- Add the cashew cream to the soup along with nutritional yeast, salt, black pepper, and nutmeg. Stir well to combine.
- Return the blended soup to the pot if necessary, stir in the almond milk, and heat through on low for an additional 5 minutes.
- Taste and adjust seasonings as needed, then serve warm and enjoy.
Nutrition (per 100g)
Serving: 100g | Calories: 220kcal | Carbohydrates: 22g | Protéines: 8g | Fat: 12g | Sucre: 2g
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