Spinach soup Recipe Gluten-free, dairy-free (casein-free) and hypotoxic.

YIELD: 1,5 L (6 CUPS)


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ORGANIC INGREDIENTS

  • 45 ml (3 tbsp) olive oil
  • 2 yellow onions, finely chopped
  • 45 ml (3 tbsp) all-purpose flour "La Merveilleuse"
  • 750 ml (3 cups) broth (chicken or vegetable)
  • 250 ml (1 cup) plant-based milk substitute
  • 284 g (10 oz) spinach, chopped
  • 3 medium carrots, grated
  • 2,5 ml (1/2 tsp) salt
  • 0,5 ml (1/8 tsp) pepper, to taste 

PREPARATION

  1. In a large pan, heat oil. Add onions and cook until golden, about 5 minutes, continuously stirring.
  2. Remove from heat, add the flour and stir well. Slowly add the broth and milk substitute, whisking vigorously to break up any lumps.
  3. Bring the mixture to a boil, whisking the whole time. Let simmer 2 minutes, continuously whisking.
  4. Add the spinach, carrots, salt, and pepper. Bring again to a boil then let simmer uncovered on medium heat for about 15 minutes, or until the carrots are soft. Stir frequently during cooking. Adjust seasoning and serve.
Recipe Spinach soup Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

This dish is perfectly simple and a terrific way to add spinach to your menu.

TIP

This soup tastes best with a homemade chicken broth.