Simple GF Vegan Spinach Potage

May 10, 2019
There are many foods we dislike as kids but as we grow up, suddenly our adult self realizes that we like that food. So was I with spinach pottage. It's a typical dish they served at the cafeterias in the kindergarden, elementary and high school... Usually on Tuesdays or Wednesdays... I really hated it, but when I had to learn to cook for myself I learned that for one food there's like a hundred different recipe out there, so why not try spinach potage once? I really believe now, everything depends on the seasoning, and there's no better seasoning than cooking with love.

Simple GF Vegan Spinach Potage

Recipe Type: Soups and Stews
utensils YIELDS 2 servings
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  • 500 g spinach
  • 2 cloves garlic
  • 2-3 dl veggie broth
  • 2 tbs GF flour
  • 4 tbs olive oil
  • 2-3 dl soy milk
  • to taste salt, pepper, nutmeg
  • 1/2 ts oregano
  • 1/2 ts basil
  • 500 g spinach
  • 2 cloves garlic
  • 2-3 dl veggie broth
  • 2 tbs GF flour
  • 4 tbs olive oil
  • 2-3 dl soy milk
  • to taste salt, pepper, nutmeg
  • 1/2 ts oregano
  • 1/2 ts basil
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Directions

1. I used frozen spinach and cooked it in a huge pan over medium heat with a little veggie broth, just that much that covers the half of it. Add garlic, salt, pepper, oregano and basil as you cook.
2. Transfer the spinach to a food processor and blend it until you get a smooth cream.
3. In the same pan heat up the oil over medium heat, add the flour and stir frequently until the color becomes golden-brownish. Add the spinach cream to the mix, stir well then whisk in some soy milk until it until smooth. It has to be rather thick, not cream soup like.

I like to serve it with falafel and bread. But fried smoked tofu cubes are also a great pair to it.

Also by Imola: Traditional Hungarian Bean Soup With Noodles
Creamy Vegan Potato Galette
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Photo: Imola Toth


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