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
Scale
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.
