Simple, practical, and full of everyday flavour, Creamy Spinach Soup. Vegan, Gluten Free. is a vegan, vegetarian Gluten-free, Vegan main course made with fresh spinach, garlic cloves, and large tomato in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Cuisine: Gluten-free, Vegan
Ingredients
- 3-4 cups fresh spinach
- 2-3 garlic cloves
- 1 large tomato
- 1/2 green chili pepper
- 1/2-2/3 teaspoon salt
- 1/4 teaspoon raw sugar/jaggery/one date
- 1/4 cup ground cashew
- 1/2 teaspoon Kashmiri garam masala
- 1 teaspoon organic canola oil
Method
Add to blender the following;
- about 3-4 packed cups of fresh spinach, washed and chopped.
- 2 garlic cloves
- 1 tomato chopped
- 1/2 green chili or chili flakes to taste
- 2/3 teaspoon salt or to taste
- 1/4 teaspoon raw sugar(optional)
- 1/4 cup ground raw cashew (or blend the cashews before hand with a little water to make a cream and add that)
- Blend all with 1/2+ cup water till nicely pureed.
- In a pan, add a teaspoon of organic canola oil or coconut oil on medium heat. Add 1/2 teaspoon of Kashmiri Garam masala and mix well for half a minute till you can smell the aroma of the spices.
- Add spinach puree and cook on medium heat till it comes to a boil 5-7 minutes. Mix, taste, adjust salt/spices and take off heat after a minute.
- Serve hot topped with paprika, with crackers or garlic rolls.
- Oil-free Raw- Blend everything including the garam masala into a soup consistency. Top with nuts, paprika. Serve with raw crackers, celery, other veggies or as is.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
