August 18th, 2019
Recipe By: Emily Vallely
Veganizing Julia Child’s Cream of Spinach Soup
( serves: 7-8 cups )
Prep Time: 5 Minutes
Cook Time: 30-45 Minutes

Ingredients

- 1/2 cup sliced onions

- 4-6 tbsp Earth Balance Vegan Butter

- 1 bag frozen spinach (around 14 oz)

- 4-5 cups vegetable broth

- 1/3 cup white rice

- Nutmeg

- Salt and pepper

- 2-3 cups plain unsweetened soy milk

- 1/2 cup unsweetened coconut cream

- Lemon

Directions

- Cook the onions slowly in 2 tablespoons of butter for 8-10 minutes, until tender but not browned.

- Stir spinach into onions. Cover and cook over low heat for 5 minutes, stirring occasionally.

- Add liquid (broth and milk) to spinach and bring to a boil. Stir in rice and season with a pinch of nutmeg, and salt and pepper to taste. Simmer partially covered for 20 minutes.

- Blend in a blender or use a hand blender in pot. Bring back to a simmer.

- Add coconut cream and blend or stir into the soup.

- Before serving add a squeeze of lemon juice, salt and pepper, and 2-4 more tablespoons of butter.