1) In a medium saucepan, combine water, bouillon,
and spinach. Bring to a boil, and cook until
spinach is tender.
2) Melt vegan margerine in a large saucepan over
medium heat. Stir in flour, and cook for 2 minutes.
Gradually whisk in almond milk. Season with minced
onion, salt, and pepper. Cook, stirring constantly,
until thickened. Stir in spinach mixture.
Serving
Suggestions
Per serving- approx. 200 calories
Originally Submitted
9/27/2013
0 Out of 5 from
0 reviews
You can add this Cream of Spinach Soup recipe to your own private DesktopCookbook.
