Spinach Soup

To make spinach soup creamy without heavy cream, you can use a combination of milk and cashew nuts. In this recipe, we blend cashew nuts with the spinach and milk to create a rich, creamy texture. If you're looking for a dairy-free option, you can substitute the milk with almond milk or coconut milk.

If you're looking for dietary substitutions in spinach soup, you can replace the salted butter with olive oil or vegan butter for a dairy-free version. For a nut-free option, you can omit the cashew nuts and use silken tofu to achieve creaminess. Additionally, if you're avoiding dairy, consider using plant-based milk alternatives.

To store leftover spinach soup, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. If you want to keep it longer, consider freezing it in portions. Just make sure to leave some space in the container for expansion when freezing.

Spinach soup pairs wonderfully with crusty bread, toast, or sandwiches for a complete meal. You can also serve it with a side salad for added freshness. For a heartier option, consider adding grilled chicken or chickpeas to the soup for extra protein.

Yes, you can use frozen spinach instead of fresh spinach for this soup. Just make sure to thaw and drain the frozen spinach before adding it to the recipe. The cooking time may be slightly reduced since frozen spinach is already cooked, so adjust accordingly.