Cream of Spinach Soup
Submitted by Tish
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| prep time: 15 minutes | cooking time: 40 minutes | makes 6 servings |
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Thickened with a mix of cooked oats and vegies, this soup has all the flavor of the original with a fraction of the fat stuff. Low in cholestorol too!
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Equipment:
Saucepan
Blender
Ingredients
1 cup onion, minced
1/4 cup scallions, chopped
1/4 cup apple juice
2 tsp olive oil
2 cups spinach, chopped
1/4 cup fresh parsley, chopped
1/4 cup celery, chopped
4 cups of very garlicky broth
1/3 cup rolled oats
1 tsp salt
1/4 tsp dried thyme
1/4 tsp white pepper
Directions
In a 3 qt saucepan over medium high heat, saute the onions and scallions in the apple juice and oil for 5 minutes, stirring frequently.
Add the spinach, parsley and celery.
Cook for 5-7 minutes, stirring occasionally Add the broth, oats, salt, thyme and pepper.
Bring to a boil, then lower the heat to medium.
cover and simmer for 20 minutes.
Remove from the heat.
Let the soup cool for 10 minutes.
Working in batches, puree in a blender until thick and smooth.
Return to the pot.
Reheat and serve
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Reviews (add your own)
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| Andr wrote on Sunday September 26th, 2004 03:10 PM |
 three and a half soybeans |
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Instead of spinach, I put in 2 1/2 cups of sliced white and chanterelle mushrooms. I guess you could also use broccoli or asparagus... It was however a bit too salty for me so next time I'll put in half the salt. I used to make canned cream of mushroom soup every week and I missed it. This soup hit the spot. Thanks for sharing! |
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| Matt wrote on Sunday April 17th, 2005 11:23 PM |
 four soybeans |
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This was VERY good. I made vegan grilled cheese to with it, and it brought back memories of my childhood. It definitly tops my list of soups. |
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