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    Home » Soups

    Vegan Spinach Soup

    Published: Jun 29, 2022 Updated: Jun 29, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Spinach Soup

    Creamy vegan spinach soup is the perfect soup for all seasons! It’s fresh, light, veggie packed and so tasty you could eat this all day.

    Vegan spinach soup in a black bowl with a swirl of coconut cream on top.

    You will love this fresh and delicious vegan spinach soup. It’s the perfect soup to enjoy year round because it’s light enough for summer, yet cosy and comforting enough for winter.

    It’s also the perfect way to enjoy spinach and get those greens in!

    You’ll also love our vegan creamed spinach, vegan spinach dip and vegan spinach artichoke dip.

    Ingredients For Vegan Cream of Spinach Soup:

    Ingredients for vegan spinach soup.

    Ingredient Notes & Substitutions

    • Potatoes – add creaminess to the soup and thicken it up.
    • Red pepper flakes – add a touch of heat to the soup. You can also use cayenne pepper. It’s very mild, but feel free to leave it out if you’re not a fan of any spiciness.
    • Coconut cream – should be canned and unsweetened. You can also use canned, unsweetened, full fat (not light) coconut milk. You could substitute this for another creamy non-dairy option like cashew milk or vegan heavy cream substitute (made with cashews).
    • Baby spinach – is the best spinach to use as you can simply chop it up without worrying about removing any stems. If you need to use frozen spinach then that also works.
    • Vegetable stock – or broth. If you use a low sodium option then just keep in mind that you may need to add more salt and/or pepper.
    Vegan spinach soup in a black bowl with a swirl of coconut cream on top.

    How To Make Vegan Spinach Soup – Step By Step

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Heat a large pot over medium heat. Add olive oil and chopped onions and cook until the onions are softened. About 5 minutes.
    Chopped onions and olive oil added to pot and sautéed.
    • Add crushed garlic and red pepper flakes and cook for a minute to lightly toast the spices.
    Crushed garlic and red pepper flakes added to pot and sautéed.
    • Add peeled and chopped potatoes and vegetable stock and bring to the boil.
    • Reduce heat, cover and let it simmer for around 20 minutes until the potatoes are cooked.
    Peeled and chopped potatoes and vegetable stock added to pot and simmered until cooked.
    • Add chopped spinach and cook for 2-4 minutes until the spinach is cooked.
    Fresh chopped spinach added to pot and cooked.
    • Blend the soup directly in the pot with an immersion blender. Blend very well until smooth.
    • Add coconut cream and stir it in.
    Spinach soup immersion blended in pot and then coconut cream added.
    • Add salt and pepper. Taste test and add more as needed.
    Spinach soup in a large pot.

    Serving Suggestions

    Serve in bowls topped with a swirl of coconut cream, ground black pepper and fresh chopped chives.

    Bread on the side for dipping is nothing but a fine idea! If you’re in the mood to bake up a loaf yourself then our vegan soda bread, vegan beer bread or vegan focaccia are all quick and easy options and will all do nicely.

    Vegan spinach soup in a black bowl with a swirl of coconut cream on top.

    Chef’s Tips

    • Cut your potatoes into small pieces. Cut them into small 2-inch chunks. This helps them to cook quickly and evenly.
    • Blend your soup with an immersion blender. I can’t recommend this enough. An immersion blender is a must for any kitchen. It makes blending soups so crazy easy. If you don’t have one though, then you can use your regular blender, but make sure you let the soup cool for a bit first, then blend it in batches (not all at once) and return it all to the pot when blended.
    • Keep some coconut cream aside to swirl. Keep a little of the canned coconut cream aside so that you can drizzle it over the top of the soup for a gorgeous finish.
    Vegan spinach soup in a black bowl with a swirl of coconut cream and a spoon.

    Storing and Freezing

    This vegan spinach soup stores very well in the fridge for 4-5 days. It can be reheated in the microwave or on the stovetop on medium low heat until heated through.

    It is freezer safe for up to 3 months though there may be some slight texture changes after thawing. Thaw it in the fridge and then reheat. If there is any separation then re-blend it with your immersion blender.

    Vegan spinach soup in a black bowl with a spoon.

    More Delicious Vegan Soup Recipes

    1. Vegan Broccoli Soup
    2. Vegan Asparagus Soup
    3. Vegan Celery Soup
    4. Vegan Pea Soup
    5. Vegan Zucchini Soup
    6. Vegan Carrot Soup

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan spinach soup in a black bowl with a swirl of coconut cream on top.

    Vegan Spinach Soup

    Creamy vegan spinach soup is the perfect soup for all seasons! It's fresh, light, veggie packed and so tasty you could eat this all day.
    5 from 8 votes
    Print Pin Rate
    Course: Appetizer, Soup
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 6
    Calories: 374kcal
    Author: Alison Andrews

    Ingredients

    • 2 Tablespoons Olive Oil
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 2 Cloves Garlic Crushed
    • ⅛ teaspoon Red Pepper Flakes or Cayenne Pepper, Optional
    • 3 Medium Potatoes (1 pound / 450g) Peeled and Chopped
    • 3 cups Vegetable Stock (720ml) or Broth
    • 1 pound Baby Spinach (450g) Roughly chopped
    • 14 ounces Coconut Cream (400ml) Canned, Unsweetened
    • ¼ teaspoon Salt
    • ⅛ teaspoon Ground Black Pepper

    Serving (Optional):

    • Fresh Chopped Chives
    Prevent your screen from going dark

    Instructions

    • Heat a large pot over medium heat. Add olive oil and chopped onions and cook until the onions are softened. About 5 minutes.
    • Add crushed garlic and red pepper flakes and cook for a minute to lightly toast the spices.
    • Add peeled and chopped potatoes and vegetable stock and bring to the boil.
    • Reduce heat, cover and let it simmer for around 20 minutes until the potatoes are cooked.
    • Add chopped spinach and cook for 2-4 minutes until the spinach is cooked.
    • Blend the soup directly in the pot with an immersion blender. Blend very well until smooth.
    • Add coconut cream and stir it in.
    • Add salt and pepper. Taste test and add more as needed.
    • Serve in bowls topped with a swirl of coconut cream, ground black pepper and fresh chopped chives.

    Notes

    1. Potatoes – cut your potatoes into small pieces (2-inch chunks). This helps them to cook quickly and evenly.
    2. Baby spinach – is the best spinach to use as you can simply chop it up without worrying about removing any stems. If you need to use frozen spinach then that also works.
    3. Coconut cream – should be canned and unsweetened. You can also use canned, unsweetened, full fat (not light) coconut milk. You could substitute this for another creamy non-dairy option like cashew milk or vegan heavy cream substitute (made with cashews).
    4. Blend your soup with an immersion blender. If you don’t have one you can use your regular blender, but make sure you let the soup cool for a bit first, then blend it in batches (not all at once) and return it all to the pot when blended.
    5. Keep some coconut cream aside to swirl. Keep a little of the canned coconut cream aside so that you can drizzle it over the top of the soup for a gorgeous finish.
    6. Storing and freezing: This vegan spinach soup stores very well in the fridge for 4-5 days. It can be reheated in the microwave or on the stovetop on medium low heat until heated through. It is freezer safe for up to 3 months though there may be some slight texture changes after thawing. Thaw it in the fridge and then reheat. If there is any separation then re-blend it with your immersion blender.

    Nutrition

    Serving: 1Serve | Calories: 374kcal | Carbohydrates: 29g | Protein: 7g | Fat: 28g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 637mg | Potassium: 1117mg | Fiber: 6g | Sugar: 3g | Vitamin A: 7354IU | Vitamin C: 46mg | Calcium: 101mg | Iron: 4mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Lori says

      September 18, 2023 at 2:22 am

      Thank you thank you…..so healthy and delicious!!! I substituted soy milk and added a couple of carrots and cilantro. It would have been perfect it with original recipe but I felt extra creative tonight.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        September 20, 2023 at 10:44 am

        Sounds lovely Lori! Thanks so much for sharing and for your great review.

        Reply
    2. Nancy says

      April 03, 2023 at 2:58 pm

      I loved this soup. I eliminated the oil and sautéed the onion in veggie stock. Also I used soy milk instead of coconut cream to cut down on the fat. I served it over a bed of rice. I will make this often.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 14, 2023 at 9:26 am

        So happy to hear you enjoyed the recipe Nancy! And thank you so much for sharing you substitutions.

        Reply
    3. Irina says

      February 05, 2023 at 10:24 pm

      I added some lemon at the end to make it more flavorful. There was a strong taste of coconut in the soup. I’ll try next time cashews blended with water instead of coconut milk. I’m still giving it a 5 star rating as you are my favourite recipe blogger.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 14, 2023 at 9:27 am

        Thanks so much Irina!

        Reply
    4. FP says

      December 16, 2022 at 11:37 pm

      The soup was very delicious and easy to make. Thanks for sharing.5 stars

      Reply
      • Alison Andrews says

        December 20, 2022 at 11:03 am

        Thanks for the awesome review!

        Reply
    5. Anna says

      July 01, 2022 at 10:14 am

      Delicious and nutritious first course! Another innovative use of spinach.5 stars

      Reply
      • Alison Andrews says

        July 03, 2022 at 11:22 am

        Thanks Anna!

        Reply
    6. Capt Joe says

      June 30, 2022 at 1:33 am

      Very easy and delicious. Used coconut milk instead of cream. Yummy.😋5 stars

      Reply
      • Alison Andrews says

        July 03, 2022 at 11:27 am

        So happy you enjoyed it! Thanks so much for the great review!

        Reply
    7. Celeste Dundon says

      June 29, 2022 at 6:50 pm

      Firstly, I enjoy your e-mails so much. It’s hard to find common sense vegan and vegetarian recipes and tips. I have a medical need that requires a plant-based diet. This particular soup is delicious. Thanks !5 stars

      Reply
      • Alison Andrews says

        July 03, 2022 at 11:28 am

        Thanks so much Celeste, we really appreciate the kind words!

        Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

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