Vegan spinach soup

Ingredients

3 tablespoons vegan margarine

5 tablespoons all-purpose flour

1 liter oat milk (or other plant-based milk)

150 g finely chopped frozen spinach, thawed and drained

1 teaspoon salt

1⁄8 teaspoon white pepper

Directions

Melt vegan margarine in a pot, add flour, and whisk until smooth.

Gradually add half the oat milk while whisking to avoid lumps. Cook until it thickens and starts to bubble.

Pour in the remaining oat milk and stir in the spinach. Bring to a gentle boil, stirring often to prevent sticking.

Season with salt and white pepper.

Serve hot and enjoy as is or with a slice of crusty bread.