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.
Cook time 20 min
Prep time 10 min
Ingredients:
15 oz tofu2 tsp lemon juice
1/2 tsp red pepper (spice)
1 tbsp olive oil
1 onion
6 garlic cloves
4 cups vegetable broth
1 dash salt
1 dash black pepper
1.50 cups soy milk
1 tbsp yeast
1 package frozen spinach
12 oz artichokes
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.
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 per serving
4 ServingsCalories 210kcal
Protein 18g
Carbohydrates 22g
Fiber 9g
Sugar 4.91g
Fat 11g
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