The cream of spinach soup is delicious, smooth, and creamy, just as the name suggests. This plant based creamy spinach soup recipe so good you will make it again and again!
Pour the water into a pot and set it to boil under the lid.
Chop peeled celery root and parsnip it into cubes; add them along with dry parsley and Herbs de Provence into boiling hot water and set to cook under the lid on medium heat.
Chop celery stalks into small cubes. Add a tablespoon of coconut oil into a pan and warm it up; incorporate universal sattvic spice mix and mace into the oil. Transfer chopped celery into a pan, mix well, and set it to sauté under the lid (for about 15 min).
Add to a pot salt, pepper, sautéed celery, and spinach leaves. Mix well, bring it to a boil, lower the heat, cover with a lid and simmer for 5-10 min
Using an immersion blender, puree the soup. Serve right away with a dollop of vegan sour cream
You can store your soup in the fridge for up to 4 days