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vegan spinach soup with coconut milk

Make this healthy spinach soup once and it will become a favourite recipe! In fact it’s so packed with spinach that if you thickened it up a little, you could even serve it as more of a curry with some rice, rather than as a soup. Like this spinach soup – you feel virtuous right from the first bite. Done in about 15 minutes. Serve with garlic croutons for a quick meal. Now, don’t get me wrong, this soup is a bit indulgent too. Add spinach and coconut milk and cook on low for 8- 10 minutes. Stir until the spinach is wilted (about 3o seconds). Add the salt, water and bring to a boil. Finally, pour in 1/2 cup coconut milk (the canned kind, not the dairy milk substitute kind in a carton). Coconut milk is a great vegan pantry staple! Turn off the heat and add a heaping handful of fresh spinach to the soup. I love using coconut milk in my weekly meal preps.Here are 34 vegan recipes with coconut milk … This hearty vegan soup is packed with flavour and texture. As an Amazon Associate I earn from qualifying purchases. Stir to combine. And that’s literally all it takes! This dish freezes and keeps well, but add the spinach and garam masala when serving, not before. I prefer to use full-fat coconut milk because it is richer and makes the soup luscious, but use low-fat if you prefer. Transfer half the soup and green onion to a blender, blend on high until smooth. That’s right whole foods all the way! It is delicious, creamy, nutritious and has a long shelf life. It is possible to have a creamy vegan spinach soup without adding any dairy-free milk or cream. A vibrant vegan soup full of goodness: spinach, zucchini, leeks, potato and coconut milk. It technically makes this recipe more of a vegan spinach and potato soup though. Place curry paste, coconut oil, garlic cloves and ginger in a medium soup pot over medium heat and cook, stirring for 1 minute or until fragrant. The not-so-secret ingredient is the potato.

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