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Green courgette spinach and mushroom soup

I always buy spinach because of the nutritional content and often I don't know what to do with it. This is a great way of using a lot of delectable spinach in one dish.
INGREDIENTS (4 servings):
- 2 leeks
- 240g closed cup mushrooms (or cremini mushrooms)
- 2 courgettes
- 150g spinach
- 1 tbsp lemon juice
- 2 tsp herbs de Provence
- 2 tsp minced garlic
- 1 1/2 stock cubes
- Salt and pepper to taste if needed
METHOD:
Finely chop up the leeks and mushrooms and sauté in a soup pan in a bit of oil until they soften. Add 600ml of water and all other ingredients apart from the spinach and bring to boil.
Cook for 20 minutes.
Add the spinach 2 min before you finish cooking.
Either pour the soup into a heat-resistant blender or use a hand blender to make a smooth soup.
Serve with some bread and enjoy!
If you love spinach, also try my high-protein oat, almond and spinach patties.

More Vegan Soups, Starters & Sandwiches recipes

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Hello, I am Philipp! I started this blog because I believe delicious vegan food is for everyone and I believe in being inclusive. Food is about sharing and enjoyment and I wanted to cater for all palates while showing the amazing variety of luscious vegan dishes and how easy it is to cook them.

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