Description
Warm and comforting creamy vegan pasta soup that’s quick to make and perfect for busy days.
Ingredients
Scale
- 2 cups vegetable broth
- 1 cup plant-based cream (coconut or cashew)
- 200g pasta (gluten-free if necessary)
- 1 cup diced tomatoes (canned)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup spinach (fresh or frozen)
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
- Toss in the minced garlic and cook for an additional minute until fragrant.
- Pour in the vegetable broth and bring it to a gentle boil.
- Add your pasta and cook according to package instructions until al dente.
- Stir in the diced tomatoes, plant-based cream, and fresh spinach, allowing those vibrant greens to wilt.
- Season generously with salt and pepper to taste.
- Let the mixture simmer for 5 to 10 minutes until everything is hot and comforting.
- Serve hot and enjoy your creamy, comforting soup!
Notes
For a thicker soup, puree a portion with an immersion blender. Add nutritional yeast or hot sauce for creative twists.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg