Instead of using soup only as a starter, what if you found a version hearty enough to fill up the whole family?
This vegan, gluten-free, and deliciously creamy potato soup fits the bill, with just the right amount of spice and herbs to keep your palate thoroughly pleased. Plus, it’s packed with nutrient-rich greens that cook down into a soft texture that kids will enjoy.
Prep: 5 minutes
Total: 20 minutes
Serves: 2-4 servings
1 tablespoon Ava Jane’s Kitchen Avocado Oil
1 cup diced white onion
2 large garlic cloves, minced
½ teaspoon red pepper flakes
1.5 pounds russet potatoes, chopped
4 cups vegetable broth
6 ounces fresh baby spinach
¼ cup cashew cream (instructions below)
Heat oil in a large pot over medium heat. Add onion, garlic, red pepper flakes, Ava Jane Everyday Blend, and a pinch of sea salt and pepper and cook for 5 minutes, or until the onion has cooked down.
Add the cubed potatoes and cook for another 2-3 minutes, stirring often.
Pour in the vegetable broth and increase heat to a boil, then reduce to low and simmer for 10-15 minutes until potatoes are tender.
Stir in the spinach until wilted, then remove from heat. Stir in cashew cream, mixing to just combine, and taste for seasoning. Depending on the saltiness of your broth (I typically favor a low-sodium broth), you may need more salt/pepper.
1/2 cup raw cashews, soaked for at least 30 minutes
1/2 cup water
Pinch salt, optional
Soak cashews in water for at least one hour.
Drain and rinse, then place in a high-powered blender with ½ cup fresh water and pinch of salt. Puree until smooth (roughly one minute).
Easy to download PDF: Herbed Potato and Spinach Soup