Vegan creamy spinach and artichoke soup
Discover the ultimate comfort with this Vegan Creamy Spinach and Artichoke Soup recipe. Made with tofu, vegetable broth, soy milk, and a medley of flavorful ingredients like garlic, onion, and red pepper spice, this hearty soup is perfect for a cozy night in. It's dairy-free, deliciously creamy, and packed with nutritious spinach and artichokes. Indulge in a wholesome, plant-based meal that's easy to prepare and satisfyingly rich.
- 17 May 2024
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 13 Ingredients
This vegan creamy spinach and artichoke soup is a hearty and healthy option perfect for any meal. It's packed with nutritious ingredients like tofu, spinach, and artichokes, making it a protein-rich and satisfying dish. The combination of flavors and the creamy texture will surely make it a favorite in your meal rotation.
Ingredients:
Instructions:
- Crumble the tofu into a blender or food processor.
- Add 2 teaspoons of lemon juice, 1/2 teaspoon of red pepper, and a pinch of salt and black pepper.
- Blend until smooth and creamy. Set aside.
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Pour 4 cups of vegetable broth into the pot with the sautéed onions and garlic.
- Stir in the tofu mixture, soy milk, and 1 tablespoon of nutritional yeast.
- Cook the soup over medium heat, stirring frequently, until it begins to simmer.
- Add the thawed and drained spinach and the chopped artichokes to the pot.
- Stir to combine thoroughly.
- Allow the soup to simmer for about 10-15 minutes, until the spinach and artichokes are tender and the flavors are well blended.
- Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
- If you prefer a spicier soup, add a bit more red pepper to taste.
- For a smoother soup, you can use an immersion blender to puree the soup lightly.
- If you prefer a chunkier texture, you can skip this step.
- Ladle the soup into bowls and enjoy immediately.
- Serve with crusty bread or a simple salad for a complete meal.
Tips:
- Ensure the tofu is fully drained and pressed to remove excess moisture before adding it to the soup.
- Thaw and drain the frozen spinach before using it to avoid excess water in the soup.
- For added creaminess, blend the soup with an immersion blender until smooth or to your desired consistency.
- You can adjust the seasoning to taste, adding more salt, pepper, or red pepper for a bit more kick.
- Using nutritional yeast adds a subtle cheesy flavor to the soup, but you can reduce the amount if you prefer a less pronounced taste.
- For a richer flavor, consider sautéing the onions and garlic until they are golden brown before adding the vegetable broth.
Enjoy this warm and comforting vegan creamy spinach and artichoke soup as a satisfying meal or appetizer. It's nutritious, delicious, and sure to be a hit with vegans and non-vegans alike. Pair it with some crusty bread or a light salad for a complete and wholesome meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 630 grams |
| Energy | |
| Calories 210kcal | 8% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 22g | 7% |
| Fiber 9g | 24% |
| Sugar 4.91g | 5% |
| Fat | |
| Fat 11g | 13% |
| Saturated 1.62g | 5% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 510ug | 57% |
| Choline 100mg | 18% |
| Vitamin B1 0.69mg | 58% |
| Vitamin B2 0.53mg | 41% |
| Vitamin B3 3.87mg | 24% |
| Vitamin B6 0.42mg | 25% |
| Vitamin B9 320ug | 80% |
| Vitamin B12 0.36ug | 15% |
| Vitamin C 12mg | 13% |
| Vitamin E 2.85mg | 19% |
| Vitamin K 400ug | 336% |
| Minerals | |
| Calcium, Ca 360mg | 27% |
| Copper, Cu 0.55mg | 0% |
| Iron, Fe 3.94mg | 36% |
| Magnesium, Mg 150mg | 36% |
| Phosphorus, P 300mg | 24% |
| Potassium, K 860mg | 25% |
| Selenium, Se 16ug | 29% |
| Sodium, Na 910mg | 61% |
| Zinc, Zn 2.11mg | 19% |
| Water | |
| Water 570g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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