Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (14 oz) can of coconut milk or other plant-based cream
- 4 cups vegetable broth
- 1 package of vegan tortellini (check for dairy-free options)
- 2 cups fresh spinach, chopped
- 1 teaspoon lemon zest
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin (optional)
- Salt and black pepper to taste
- Fresh lemon juice for brightness
Instructions
- In a large pot, heat the olive oil over medium heat. Once warm, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the turmeric powder, ground cumin (if using), salt, and black pepper. Let the spices toast for a few seconds before pouring in the coconut milk and vegetable broth. Bring the mixture to a gentle simmer.
- Add the vegan tortellini to the simmering broth. Cook according to package instructions, usually around 8-10 minutes, until the pasta is tender but still al dente. Stir occasionally.
- Once cooked, add the chopped spinach and lemon zest. Stir until the spinach wilts. Squeeze fresh lemon juice into the soup for brightness.
- Taste and adjust seasoning as needed. Serve hot, garnished with herbs or nutritional yeast if desired.
Notes
- Use high-quality vegan tortellini for the best flavor and texture.
- Add a splash of almond or cashew cream for extra creaminess.
- Sprinkle nutritional yeast over the soup for added umami.
- Swap spinach for kale or arugula depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 340 kcal Kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg