Leek & Spinach Soup
A creamy healthy vegan spinach soup with a vibrant green colour and rich, luscious taste!
Spinach soups are incredibly delicious and healthy when done right. It is one of my favourite soup to savour as it always makes me nostalgic. My mum used to make spinach soup every week when I was little. Her soup was strained and more like broth. She would drop golden fried croutons in the bowl and as they bobbed up and down in the vibrant, green liquid; I would feel the warmth of the soup on my breath and my tastebuds would come alive with the aroma!
My version tastes exactly like mum, but with one difference. It is creamy and thick and luscious because I also add potato and I don’t strain it. It has all that lovely fibre and a buttery-rich spinach flavour. The soup is almost completely cooked before adding spinach at the very end and only cooking it briefly for 2-3 minutes.
This not only retains the beautiful green colour but ensures that the nutrients in spinach are intact and your soup smells beautiful rather than sulphurous and pungent (which is what happens to overcooked spinach!).
Cooked soup stays fresh in the fridge for up to 2-3 days. Best eaten when freshly made with crusty sourdough and a generous sprinkling of parmesan.
