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.
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:
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.
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.
- 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.
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.
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.
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.
More Delicious Vegan Soup Recipes
- Vegan Broccoli Soup
- Vegan Asparagus Soup
- Vegan Celery Soup
- Vegan Pea Soup
- Vegan Zucchini Soup
- Vegan Carrot Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Spinach Soup
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
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
- Potatoes – cut your potatoes into small pieces (2-inch chunks). This helps them to cook quickly and evenly.
- 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.
- 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).
- 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.
- 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.
- 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.
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.
Sounds lovely Lori! Thanks so much for sharing and for your great review.
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.
So happy to hear you enjoyed the recipe Nancy! And thank you so much for sharing you substitutions.
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.
Thanks so much Irina!
The soup was very delicious and easy to make. Thanks for sharing.
Thanks for the awesome review!
Delicious and nutritious first course! Another innovative use of spinach.
Thanks Anna!
Very easy and delicious. Used coconut milk instead of cream. Yummy.😋
So happy you enjoyed it! Thanks so much for the great review!
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 !
Thanks so much Celeste, we really appreciate the kind words!