This nourishing creamy vegan spinach soup is one of my go-to recipes when getting weeknight dinners on the table can feel like a chore. It takes just 20 minutes to make, I always have these basic ingredients on hand and there's barely any clean up!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Soup
Cuisine: vegan, vegetarian
Keyword: Vegan spinach soup
Servings: 4
Calories: 103kcal
Author: Katia
Ingredients
1 lb(450 grams)(16-oz) bag of frozen spinach, thawed and drained
1/2 lb(220 grams)potatoes, peeled and cut into chunks
In a large saucepan over medium heat, sauté onion and garlic in olive oil for 3 minutes or until soft.
Add potatoes, vegetable broth, a pinch of salt and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes or until the potatoes are tender.
Add spinach and cook for a further 5 minutes until spinach is tender.
Turn off the heat and add a handful of basil leaves (optional).
Using an immersion blender, puree the soup to a smooth consistency. Taste it, you might want to adjust the seasoning with salt and pepper.
Serve with a good drizzle of olive oil, black pepper, and a wedge of lemon juice on the side (1 tsp of lemon juice per serving is perfect). You can enjoy this soup hot or chilled.
Notes
I usually make my own vegetable broth cooking for about 5-10 minutes vegetable scraps and herbs. However, when I'm short on time I go for hot water and vegan low salt vegetable broth cubes.
Seasoning: If you use a vegetable or chicken broth that tastes quite salty on its own, it's important to adjust the seasoning at the end and not at the beginning as you never really know how strong the salt from the broth is. In this case, I would start only with a good pinch of salt, no more than that.
Lemon: dd a little lemon juice at a time and see which level of acidity fits your taste.
Leftover: it keeps well in the fridge for up to 3 days.
Nutrition facts: Please note that the nutrition values are an estimate based on an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving (without basil, but including 1/2 tsp of salt).