Tangy Potato-Spinach Soup Recipe

Name: Tangy Potato-Spinach Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 to 6 medium potatoes, peeled and diced; 1 small onion, cut in half; 2 bay leaves; One 32-ounce carton low-sodium vegetable broth; 12 to 16 ounces fresh spinach, well washed, stemmed, and chopped; 1 recipe Vegan Sour Cream (page 7); 1/2 cup Silk creamer; 1 cup rice milk, or more as needed; 1/4 cup chopped fresh parsley; 2 tablespoons minced fresh dill; Juice of 1/2 to 1 lemon, to taste; Salt and freshly ground pepper to taste

Servings: persons

5 to 6 medium potatoes, peeled and diced
1 small onion, cut in half
2 bay leaves
One 32-ounce carton low-sodium vegetable broth
12 to 16 ounces fresh spinach, well washed, stemmed, and chopped
1 recipe Vegan Sour Cream (page 7)
1/2 cup Silk creamer
1 cup rice milk, or more as needed
1/4 cup chopped fresh parsley
2 tablespoons minced fresh dill
Juice of 1/2 to 1 lemon, to taste
Salt and freshly ground pepper to taste

1
Combine the potatoes, onion, and bay leaves in a large soup pot with the broth.
2
Bring to a simmer, then lower the heat.
3
Cover and simmer gently until the potatoes are tender, about 20 minutes.
4
Remove from the heat.
5
Discard the bay leaves.
6
Remove and set aside the onion halves.
7
With a slotted spoon, transfer a heaping cup of the potato dice into a small bowl, mash well, and stir back into the soup.
8
Stir in the spinach leaves and cook for another minute or two, just until they are wilted.
9
Remove from the heat.
10
Combine the sour cream, creamer, and rice milk in a food processor.
11
Add the cooked onion halves and process until smooth.
12
Add the parsley and dill and pulse on and off until they are finely chopped.
13
Stir the sour cream mixture into the soup pot, then allow the soup to cool to room temperature, uncovered.
14
If needed, thin the soup with additional rice milk, then season with lemon juice, salt, and pepper.
15
Chill thoroughly before serving.
16
Per serving:
17
Calories: 153
18
Total fat: 4g
19
Protein: 6g
20
Fiber: 3g
21
Carbohydrate: 27g
22
Cholesterol: 0mg
23
Sodium: 372mg

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 to 6 medium potatoes, peeled and diced, 1 small onion, cut in half, 2 bay leaves, One 32-ounce carton low-sodium vegetable broth, and more.

Yes, Tangy Potato-Spinach Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tangy Potato-Spinach Soup

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