Creamy Spinach Lentil Soup

Creamy Spinach Lentil Soup

Chilled summer soup perfect for the health-conscious food bats!

Brought to you by:  
Minimalista  Minimalista  | about 3 years ago

A vegan-friendly, no-cook summer soup and all you need is a blender. Different from the ordinary creamy soups loaded with calories, yoghurt substitutes double cream, yet still retains the creaminess of the soup. Lentil is a good source of protein. Perfect for dips or starters. 

Image title

        Photo Credit: Sharon Gerald


Ingredients

  • 200g baby spinach
  • 2 onions
  • 100g green lentils
  • 4 tablespoon yoghurt (coconut/soy yogurt for vegan options)
  • 1/2 teaspoon Cajun pepper
  • 1/2 teaspoon black pepper 
  • 1 cup water

Image title

        Photo Credit: Daniella Segura


Method

  1. Finely chop the spinach and onions. Blend the ingredients together with the yoghurt of your choice. Adjust the creaminess of the soup by the amount of yoghurt and water. 
  2. To serve the soup cold, chill in the fridge. 
  3. Stir in the lentils. Spice up a little with Cajun pepper and black pepper! 


Bon appétit! 


By Aimee Yiu





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Minimalista

Minimalista | Hong Kong

Vegan recipes. City Wanderer. Coffee Junkies. Law student. For more updates: @minnimalista

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