Thursday, April 19, 2012

Spinach Basil Soup -Vegan (Dairy and Gluten Free)

Some recipes just come out of whatever is left in the fridge.  We will be going away for the weekend so I wanted to use up some spinach and the basil too.  So this is what became of the fridge leftovers.  This soup is not only nutritious but it tastes great too.

  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1/2 cup chopped onion
  • 2 stalks chopped celery
  • 2 cups chicken or vegetable broth
  • 1 bunch chopped basil (3/4 cup)
  • 6 tightly packed cups spinach
  • 1 teaspoon sea salt
  • 1/2 teaspoon cayenne or to taste
  • 3 tablespoons nutritional yeast
  • 1/4 cup unsweetened almond milk

  1. In a large pot, sauté onions with oil until clear.  Add garlic  and continue to sauté for another 1-2 minutes.
  2. Add all remaining ingredients and cook until potato is soft (approximately 20 minutes.)
  3. Purée until smooth.

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