Spinach Soup Recipe (Vegan)

This creamy spinach soup recipe takes just 20 minutes, uses basic ingredients, and requires barely any clean-up! It’s also wonderfully light, creamy, vegan, and gluten-free.

Published on May 2019 /Updated on Jan 2024

January is the perfect time to re-share this delicious, creamy spinach soup recipe, which is brilliant for warming you up and kicking off a new year.

It’s a breeze to make with a handful of ingredients, perfect for returning to a healthy diet after the holidays or whenever needed.

This is one of those simple soup recipes when you run out of fresh veggies and have only potatoes and a bag of spinach in the freezer.

It’s light, flavorful, packed with superfood leafy greens. Thanks to a starchy potato, it’s also cosy and thick. There is no half-and-half, no butter, no sour cream, only a starchy potato and plenty of spinach.

And YEP, it’s ridiculously easy to make and ready in about 20 minutes, so handy when cooking feels like a chore or when you crave warming meals that are also simple and healthy.

Enjoy with fresh lemon juice to brighten the flavours, some tangy yoghurt or parmesan cheese if you don’t keep it vegan, and crusty bread, Italian crostini, or croutons.

List of the ingredients

• Frozen spinach
• Potato
• Vegetable broth
• Onion + Garlic
• Olive oil or extra virgin olive oil
• Lemon juice
• Fresh basil
• Salt & pepper

How to make spinach soup

(Note: this is a quick description; the full recipe is at the bottom of the page)

• Saute onion and garlic in olive oil.
• Add potato chunks, broth, seasoning and cook for 10 minutes.

• Add thawed spinach leaves and cook for a further 3 minutes.
• Turn off the heat, stir in fresh basil leaves, and blend until smooth.

• Stir in fresh lemon juice and adjust the seasoning as needed. Serve with crusty bread, croutons or freshly grated parmesan cheese, if you don’t keep it vegan. Enjoy!

Recipe Notes

Spinach soup recipe ingredients

Olive oil, garlic, and onion: This combination builds flavor and infuses the broth. To keep things simple, I’ve used onion and garlic only, but you’re welcome to add diced carrots and/or celery or leeks.

Spinach: This spinach soup recipe uses convenient and economical frozen spinach. I usually keep fresh spinach for salad or wilted spinach, but I use frozen spinach for recipes that call for volume.

Potatoes: They add body to the soup, making it thick and creamy. Yukon gold is the perfect all-purpose potato, and it is great for this soup, but almost any type of white or yellow potato will work fine.

Broth: I use low-sodium vegetable broth, but any vegetable or chicken broth will work in this recipe if you don’t keep it vegan. And if you use a broth that tastes quite salty, adjust the seasoning accordingly.

Basil: For fresh, aromatic notes. You can use dill or parsley instead of basil.

Salt & pepper: Make sure you adjust the seasoning to your taste.

Lemon juice: Freshly squeezed lemon juice provides a touch of bright and zesty acidity and maximizes iron absorption from the spinach.

STORAGE TIPS & LEFTOVERS

This spinach soup keeps well in the fridge for 3-4 days and freezes very well. To freeze it, let the soup cool completely and then transfer it to a freezer-safe container or multiple containers. Freeze for up to 2 months.

MORE VEGAN SOUPS YOU’LL LOVE!

You might want to check out this collection of 30+ vegan soup recipes; below are some of my family’s favorites:

• Lebanese red lentil soup
• Mushroom barley soup
• Vegan lentil soup
• Vegan celeriac soup
• Tomato soup with potatoes
• Mediterranean lentil soup

Let me know if you are making this spinach soup recipe! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you!

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