A Vegan Spinach Potato Soup with lots of taste and healthy too… and lots of fresh spinach. The potato spinach soup contains a few calories and has a full taste! The potato makes the soup creamy, while the onion and garlic make it deliciously seasoned.
Vegan Spinach Potato Soup
How often have you walked past the soup can aisle and grabbed a can or bag because it's so easy? While a fresh soup is much tastier (and healthier). And it doesn't even take that much time to make. This vegan spinach soup is on the table in 30 minutes.
You make this plant-based soup with five ingredients, and by using the right combination of vegetables and spices, you get a delicious, tasty spinach soup without cream, which is quick and easy to make without packages and sacks, nice and healthy.
What do you need for Creamy Spinach and Potato Soup
For the preparation of this Spinach Potato Soup, you need the following ingredients (you can find the correct amounts in the recipe card at the bottom of the blog):
- Potato: Use a floury potato for this recipe. Russet, Doré, King Edward, and Maris Piper are great choices.
- Vegetable stock: Make your own vegetable stock with this easy recipe. Or use a vegan vegetable stock cube.
- Spinach: Preferably use fresh spinach. Looking at the amount in front of you, you might think it won't all fit in the pan, but fresh spinach shrinks a lot. Add some to the soup, let it shrink, and then shake in more vegetables. You can also use Swiss chard or frozen spinach if you don't have fresh spinach. That will also give a delicious potato spinach soup.
- Onion and Garlic: The seasonings in this recipe! You can also replace the onion with a finely chopped shallot. That gives the spinach soup a kick.
How to prepare Potato Spinach Soup Recipe
A recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog.
- Put a dash of oil in the pan and fry the chopped onion until translucent.
- Add the spinach, potatoes and garlic. Pour in the stock and bring to a boil.
- Let the soup simmer for 20 minutes.
- Purée the potato soup with spinach with an immersion blender and season with salt and pepper.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
- 1 tablespoon vegetable oil
- 2 onions, sliced finely
- 7 oz. fresh spinach, washed thoroughly
- 1 potato, floury, peeled and sliced into ½ x ½ inch (1 x 1 cm) cubes
- 5 cloves garlic, sliced finely
- 4½ cups vegetable stock
- salt, at taste
- ground black pepper, at taste
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Add the oil to a soup pot and heat over medium heat.1 tablespoon vegetable oil
- Turn the heat low and add the onion.2 onions
- Simmer for 5 minutes, or until the onions are translucent.
- Add the spinach and stir-fry for one minute, then add the garlic, broth, and potato cloves to the pan.7 oz. fresh spinach, 1 potato, 5 cloves garlic, 4½ cups vegetable stock
- Bring to a boil, turn the heat low, and simmer for 20 minutes.
- Puree the soup with the immersion blender and taste.
- Season with salt and pepper.salt, ground black pepper
Notes
- Delicious with crusty bread, like ciabatta, or baguette.
- Add olive oil to the soup for more flavor. (Vegan) feta cubes are also delicious in this soup for an extra bite.
- Don't: It's not a good idea to reheat spinach twice. So eat this soup right away.
Nutrition
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