How much healthier can it get from a vegan spinach soup that has no dairy products! No cholesterol, High in Fiber, and High in Iron! It's just the right recipe for a meal after a calorie-burning workout at the gym.
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We all know how healthy spinach is and an easy recipe such as this one is just a gift of nutrition. This Vegan spinach potato soup takes just 30 minutes to make, and it is creamy but light and comforting.
If you want a quick and light meal, try this vegan spinach soup recipe. Among the World's Healthiest vegetables, spinach comes out at the top of most ranking lists for nutrient richness. These bright, and vibrant-looking leaves are appealing to the eye as well.
Spinach is fairly common in my grocery list and I frequently make Dal, Spinach chapati, aloo palak, palak tofu, and Quinoa and stir-fries with it.
This cream of spinach soup was something I had rarely tried with Spinach especially without any dairy product. But with so many alternatives for dairy cream, it was only a matter of coming up with the right quantity of ingredients. With this mix of ingredients, you could also call it Potato soup with Spinach but what matters is the taste and nutrition and here it is...
Check out my ingredient list below that made this recipe an instant hit. Try it paired with dry toast or croutons!
Ingredients Notes
- Spinach leaves: Use fresh organic spinach leaves. Wilted leaves can have a stale flavor and affect the taste in a big way.
- Potatoes: Use red or brown potatoes. Be sure to wash and pressure cook for 8 minutes. This would help in peeling the skins easily before blending them with spinach.
- Garlic: You don’t need a whole lot of garlic. Just a couple of capo full of crushed garlic gives a nice flavor to the soup
- Spices: This is the heart of all flavors and you don’t want to skip any of these: Cumin seeds, peppercorn, and cloves.
- Coconut milk: I used only the top layer of the coconut milk which is the thick and creamy part of it. This gives a rich and nutty flavor, but if you cannot find coconut cream, it’s ok to skip this and use coconut milk instead.
How to make this recipe
Cook the potatoes using Instant Pot: You can cook the potatoes using the instant pot. Place the trivet inside the inner pot and add 2 cups of water. Wash the 2 small potatoes and place them on the trivet. Close the instant pot lid and press pressure cook for 8 minutes. Once the pressure is released, open the lid and take out the potatoes and let them cool down. Once it cools down, peel the skin and it’s ready to use.
Stovetop method to cook potatoes: Place the pot over medium heat with 3- 4 cups of water. Peel the potato skin, dice it and add that to the boiling water. Cook over medium heat until they soften to the core. Once it’s cooked, drain the water out and place it aside.
Meanwhile, place a vessel over medium heat with 1- 2 teaspoon of olive oil. When oil is hot, add peppercorn, cumin seeds, and cloves. Saute for about a minute, add crushed garlic and chopped onions and fry until the onions turn transparent.
Add red chili powder, turmeric powder and continue to fry for 30 seconds.
Add washed spinach leaves and fry for another couple of minutes until the leaves are softened. Remove off the heat and let it cool.
Blend all ingredients together (boiled potatoes, and sauteed spinach) with 2 cups of water to make it a smooth paste.
Place the same pan overheat and pour blended soup into it. Add salt, a cup of water, and ¼ cup of coconut milk. And let it simmer for 5 minutes.
Vegan Spinach Soup is ready to be served with your favorite toppings!
Recipe FAQ's
You can use frozen spinach in this recipe! You get nice and creamy soup from frozen spinach too.
If you are out of spinach leaves you can substitute with green chard or kale. The result will be an amazing soup with green leaves.
Yes. Place frozen spinach in the refrigerator overnight to thaw it gradually and use it in the recipe. Another way is to thaw it in the microwave for less than 2 minutes.
Expert tips
- Adjust the spice level according to your taste. By reducing the red chili powder and peppercorns.
- Add more water if your spinach soup turns thicker.
- You can skip the potatoes if you do not like them. And add any other vegetables to thicken the soup like yam, sweet potatoes, or carrots.
- Store the leftovers for up to 3 days in the refrigerators.
- Top with roasted nuts or seeds if you prefer. Or use vegan croutons.
Related recipes
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📖 Recipe
Vegan Spinach Soup
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 teaspoon Olive oil
- ½ teaspoon Cumin seeds
- 8-10 Pepper corns
- 4 Cloves
- 2 Garlic cloves
- 1 Onions chopped
- ½ teaspoon Red chili powder
- ¼ teaspoon turmeric powder - optional
- 2 cups Spinach leaves - organic
- 2 Medium size potato
- ¼ Coconut milk
- Salt to taste
- 3 cups Water
Instructions
- Cook the potatoes using Instant Pot: You can cook the potatoes using the instant pot. Place the trivet inside the inner pot and add 2 cups of water. Wash the 2 small potatoes and place them on the trivet. Close the instant pot lid and press pressure cook for 8 minutes. Once the pressure is released, open the lid and take out the potatoes and let them cool down. Once it cools down, peel the skin and it’s ready to use.
- Stovetop method to cook potatoes: Place the pot over medium heat with 3- 4 cups of water. Peel the potato skin, dice it and add that to the boiling water. Cook over medium heat until they soften to the core. Once it’s cooked, drain the water out and place it aside.
- Meanwhile, place a vessel over medium heat with 1- 2 teaspoon of olive oil. When oil is hot, add peppercorn, cumin seeds, and cloves.
- Saute for about a minute, add crushed garlic and chopped onions and fry until the onions turn transparent.
- Add red chili powder, turmeric powder and continue to fry for 30 seconds.
- Add washed spinach leaves and fry for another couple of minutes until the leaves are softened. Remove off the heat and let it cool.
- Blend all ingredients together (boiled potatoes, and sauteed spinach) with 2 cups of water to make it a smooth paste.
- Place the same pan overheat and pour blended soup into it. Add salt, a cup of water, and ¼ cup of coconut milk. And let it simmer for 5 minutes.
- Vegan Spinach Soup is ready to be served with your favorite toppings!
Video
Notes
- Adjust the spice level according to your taste. By reducing the red chili powder and peppercorns.
- Add more water if your spinach soup turns thicker.
- You can skip the potatoes if you do not like them. And add any other vegetables to thicken the soup like yam, sweet potatoes, or carrots.
- Store the leftovers for up to 3 days in the refrigerators.
- Top with roasted nuts or seeds if you prefer. Or use vegan croutons.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Julie | Bunsen Burner Bakery says
I love this! I've turned so many vegetables into soup - carrots, squash, red peppers, etc - but I've never thought about pureeing spinach to get a creamy soup. This looks so delicious!
Uma Raghupathi says
Thanks Julie. Hope you will make this soon:)
Sandhya Ramakrishnan says
Love the bright color of the soup and absolutely love the idea of using coconut milk in the recipe. So simple to make and perfect for the cool nights!
ManilaSpoon says
That vibrant green color makes this soup looks so fresh and yummy! It certainly makes me long for spring time, too!
Thanh | Eat, Little Bird says
I love spinach soup but I've never tried it with coconut milk. Sounds delicious!
spiffycookie says
I am definitely intrigued. I've never had a spinach soup before!
Valerie Gray (@valmg) says
This might be right up my husband's alley, he loves spinach. The color would be great for St Patrick's Day.
Kathy says
My grandmother used to make a similar soup but I am pretty sure she added a little cream. The idea of adding coconut milk is genius! Both for texture and creaminess and of course I love the flavor coconut milk adds to food.
Dene' V. Alexander says
This color is absolutely gorgeous, not to mention it's simple and healthy, too!!