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Vegan spinach soup in a black bowl with a swirl of coconut cream on top.
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4.89 from 9 votes

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.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Appetizer, Soup
Cuisine: American
Diet: Vegan
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

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