LuAnn's Creamy Spinach-Noodle Soup

One afternoon, when I’d made Creamy Spinach-Noodle Soup for supper, my seven year old who’d just gotten home from school, peeked under the lid to see what I had made. Discovering one of his favorite soups, he ran to me, threw his arms me, squeezing me tightly and said, “Thank you, Mommy, for making this soup!” Later, while we were eating, I mentioned to my husband, who was already on his second serving, that it was my own recipe. It tastes better than recipes from a cookbook,” he exclaimed, “I could eat 5 or 6 bowls full!”

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Creamy Spinach-Noodle Soup tends to thicken slightly as it stands. If a thinner consistency is desired, an additional cup of milk may be stirred in just before serving.

Ingredients

Soup

  • 1 (10-ounce) package frozen chopped spinach
  • 4 potatoes, peeled and cubed
  • 2 carrots, scrubbed and sliced
  • 4 cups water
  • 4 tablespoons butter*
  • 1 large onion, chopped
  • 1/2 teaspoon minced garlic
  • 1/2 cup flour
  • 6 cups milk*
  • 2 cups uncooked noodles, cooked according to package directions
  • 1/2 cup grated Parmesan cheese*
  • 1 teaspoon "adobo" seasoning (a blend of spices including salt, garlic, oregano and pepper, made by Goya Foods and others)
  • 1 teaspoon salt or to taste
  • Dash black pepper

Garnish (optional)

  • Imitation bacon chips or bits

* This recipe was developed before I cooked primarily vegan recipes. It can also be made with non-dairy buttery spread (I prefer Earth Balance), unsweetened non-dairy milk and a vegan Parmesan cheese alternative.

Instructions

  1. In a large stockpot, combine the spinach, potatoes and carrots and water; bring to a boil over high heat, then reduce heat to medium, cover, and simmer for about 20 minutes or until the vegetables are tender, stirring occasionally.
  2. Meanwhile bring water to a boil in a separate large saucepan to cook the noodles. When the water is boiling vigorously, add the noodles and cook and drain according to package directions.
  3. Also, prepare a thin white sauce in a medium saucepan. Melt the butter over medium heat, then sauté the onions and garlic in the butter until tender. Stir in the flour, working out the lumps for 2 or 3 minutes. Add the milk, all at once, to the butter and flour paste, then cook over medium heat, stirring constantly, until the sauce thickens and bubbles.
  4. When the vegetables are tender, stir in the prepared white sauce, cooked and drained noodles, cheese and adobo seasoning. Season to taste with salt and pepper. To prevent curdling, avoid boiling the soup after the cheese has been added.
  5. Serve promptly, garnished with imitation bacon chips, if desired, or refrigerate and reheat just before serving.

Recipe by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume collection of family-approved, plant-based recipes.

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