If you are searching for a comforting and nutrient-packed dish that’s effortlessly creamy and wonderfully green, this Cream of Spinach Soup (Vegan) Recipe will quickly become one of your all-time favorites. It’s a vibrant blend of fresh spinach, tender potatoes, and aromatic onion and garlic, whipped into a luxuriously smooth soup without any dairy in sight. Perfect for cozy lunches or light dinners, this soup is pure, simple, and bursting with fresh flavors that make you feel good inside and out.
Ingredients You’ll Need
Creating this Cream of Spinach Soup (Vegan) Recipe is wonderfully straightforward because each ingredient plays an essential role in achieving that perfect balance of taste, texture, and color. The freshness of the spinach brings vibrant green hues and a mild earthiness, while the potatoes add natural creaminess without any cream.
- Vegetable oil (1 Tbsp): Helps soften the onions and garlic, releasing their sweet and savory aromas.
- Onion (medium): Adds a subtle sweetness and depth to the soup’s flavor base.
- Garlic (2 cloves): Infuses the soup with gentle pungency and warmth.
- Fresh spinach leaves (10 oz): The star ingredient, rich in color, nutrients, and that signature spinach flavor.
- Vegetable broth (2 + ½ cups): Creates a flavorful liquid with a savory base, enhancing the soup’s body.
- Potatoes (2 medium): Key for providing the natural creaminess and thickness to the soup.
- Nutmeg (1 tsp, optional): A secret touch that brightens and complements the spinach’s earthiness.
- Salt and pepper (to taste): Essential seasonings to bring all the flavors together perfectly.
How to Make Cream of Spinach Soup (Vegan) Recipe
Step 1: Prep Your Vegetables Thoughtfully
Start by washing the fresh spinach leaves thoroughly to remove any grit. Peel and finely chop the onion and garlic to create a fragrant foundation. Dice the potatoes into small cubes—the smaller they are, the faster they’ll cook, which means you save time without compromising texture.
Step 2: Gently Sauté Onion and Garlic
Warm your vegetable oil over medium-low heat until it starts shimmering. Add the chopped onion and garlic, coating them well with the oil. Spread them evenly in your pan and stir occasionally to avoid browning. This step releases their natural sweetness and builds a soulful base for the soup.
Step 3: Wilt the Spinach
Once the onions are tender yet still maintaining their mild color, toss in the fresh spinach leaves. Stir continuously until the spinach is fully wilted, filling your kitchen with a fresh, green aroma and adding that beautiful vibrant color to the pot.
Step 4: Simmer with Broth and Potatoes
Pour in the vegetable broth and add the diced potatoes. Bring the mixture to a gentle boil, then reduce the heat to let it simmer. Cook until the potatoes become tender, around 15 to 20 minutes—this step transforms the soup, thickening the broth and melding all those lovely flavors.
Step 5: Blend Until Silky Smooth
Using a hand blender, puree the soup thoroughly right in the pot. The potatoes and spinach will combine to create a luxuriously creamy texture without needing any dairy. Season with salt, pepper, and a sprinkle of nutmeg if you like, then give it a final stir before serving.
How to Serve Cream of Spinach Soup (Vegan) Recipe
Garnishes
Elevate the soup with simple garnishes like a drizzle of extra virgin olive oil, a sprinkle of toasted seeds, or fresh herbs like parsley or chives. These little touches add brightness and texture, making every spoonful feel special and inviting.
Side Dishes
This soup pairs beautifully with crusty bread, garlic toast, or a fresh green salad. The creamy, flavorful soup complements crunchy sides well, creating a balanced and satisfying meal perfect for any season.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls or pair it with a colorful swirl of coconut cream or cashew yogurt on top. Presenting it in a rustic ceramic bowl and topping with a sprinkle of smoked paprika or chili flakes adds visual flair and an extra layer of flavor complexity.
Make Ahead and Storage
Storing Leftovers
Leftover Cream of Spinach Soup (Vegan) Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors even deepen over time, making it a perfect option for quick, healthy meals during busy days.
Freezing
You can freeze this soup for up to 2 months without losing its creamy texture. Portion it into freezer-safe containers or bags, leaving a little space for expansion. Thaw overnight in the fridge when you’re ready to enjoy it again.
Reheating
Reheat gently on the stove over low-medium heat, stirring occasionally to prevent sticking and to evenly warm the soup. Add a splash of vegetable broth or water if it feels too thick after refrigeration or freezing to regain the perfect creamy consistency.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach works well and can be a convenient alternative. Just thaw and drain excess water before adding it to the soup to avoid excess liquid.
Is this soup gluten-free?
Yes, the Cream of Spinach Soup (Vegan) Recipe is naturally gluten-free as it doesn’t include any wheat or gluten-containing ingredients.
Can I add other vegetables?
Feel free to experiment! Adding leeks, celery, or carrots in the sauté step can deepen the flavor, but make sure to adjust the cooking time accordingly.
What can I use instead of vegetable oil?
Olive oil or avocado oil are excellent substitutes that add healthy fats and a lovely flavor to the sautéed veggies.
Is nutmeg essential for the soup?
Nutmeg is optional but highly recommended because it adds a subtle warmth that complements the spinach beautifully. If you don’t have it on hand, your soup will still be delicious without it.
Final Thoughts
This Cream of Spinach Soup (Vegan) Recipe is one of those delightful finds that feels like a warm hug in a bowl. It’s simple, nourishing, and effortlessly delicious. Whether you’re new to vegan cooking or a seasoned pro, this recipe is sure to brighten your table and your mood. Give it a try—you’ll love how easy it is to whip up a wholesome, satisfying soup that feels indulgent and fresh all at once.
Print
Cream of Spinach Soup (Vegan) Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
A simple and creamy vegan cream of spinach soup made with fresh spinach, potatoes, onions, and garlic, blended to a smooth consistency. This easy-to-make recipe is perfect for a nutritious and comforting meal that comes together in just 20 minutes.
Ingredients
Main Ingredients
- 1 Tbsp Vegetable oil
- 1 medium Onion, peeled and finely chopped
- 2 cloves Garlic, peeled and finely chopped
- 10 oz Fresh spinach leaves, washed
- 2 medium Potatoes, peeled and diced
- 2 ½ cups Vegetable broth
- 1 tsp Nutmeg (optional)
- Salt and Pepper to taste
Instructions
- Prepare Ingredients: Wash the fresh spinach leaves thoroughly. Peel and finely chop the onion and garlic. Peel and dice the potatoes into small cubes to ensure faster cooking.
- Sauté Aromatics: Heat a large pan or stockpot over medium-low heat until the vegetable oil is shimmering. Add the chopped onion and garlic, coating them evenly with oil. Stir occasionally until the onion becomes tender and translucent but not browned. For whole food plant-based diets, skip the oil and cook the onion and garlic directly in vegetable broth.
- Wilt Spinach: Add the fresh spinach leaves to the pan and stir continuously until they wilt down, reducing in volume.
- Simmer Soup: Pour in the vegetable broth and add the diced potatoes. Bring the mixture to a simmer and cook for 15-20 minutes or until the potatoes are tender when pierced with a fork.
- Blend Soup: Use a hand blender to puree the soup until smooth and creamy. Alternatively, transfer the mixture carefully to a blender in batches and blend until creamy.
- Season and Serve: Add salt, pepper, and nutmeg (if using) to taste. Stir well and serve hot as a comforting, wholesome soup.
Notes
- For a lower-fat option, omit the vegetable oil and sauté the aromatics in vegetable broth instead.
- Nutmeg is optional but adds a warm, subtle flavor enhancing the spinach.
- You can use frozen spinach if fresh is not available; adjust cooking times accordingly.
- This soup freezes well—store in airtight containers for up to 3 months.
- To make it gluten-free, simply ensure your vegetable broth is gluten-free.
