I love soup! That is a fact of life. I love how creamy it is, how warming, and it’s even better with some buttered bread. Even though we’re well into March now, I still love eating soup for lunch, because it’s such an easy meal to take to work in a food pot.
I try to cook with seasonal fruit and vegetables as much as possible, and this month’s included spinach and potatoes and I thought… that’d make such a nice soup! So I gave it a try, and the result was so yummy that I had to share it on the blog. Don’t you just love how vibrant the colour of the soup is thanks to the spinach?
Here’s a super easy, creamy, vegan spinach and potato soup recipe for you!
600g of frozen spinach
5 medium potatoes
2 cloves of garlic
50g of butter
3 generous spoonfuls of vegan crème fraîche (I used Oatly)
1,5L of hot vegetable stock
pinch of salt
1 tablespoon of oregano
Step 1. In a wok, heat a little oil and add your chopped onion and cloves of garlic. Leave to cook for a few minutes until the onion has become translucid.
Step 2. While your onion and garlic is cooking, peel and quarter your potatoes. Rince them thoroughly under cold water.
Step 3. Add the potatoes and the spinach to the wok.
Step 4. Add the 1,5 litres of hot vegetable stock to the vegetables as well as the salt and the oregano. Cover and leave to cook on medium heat for 15 to 20 minutes until the spinach and the potatoes are cooked through. Don’t hesitate to cook the vegetables for longer if the spinach is taking some time to wilt – it has to have defrosted completely.
Step 5. Once your vegetables are cooked through, take the wok off the heat and use a hand blender to blend it all together to your desired consistency.
Step 6. Add the 50g of butter and the generous spoonfuls of crème fraîche – I definitely added a little more than three spoonfuls!
Step 7. Mix well to combine the soup together, and transfer to a soup bowl if you want to eat it straight away or to a bigger bowl and leave it to cool.
Step 8. Enjoy your spinach and potato soup with a buttered bread roll!