Vegan Spinach Soup
This Vegan spinach soup is easy, creamy, and nutritious. It takes just 30 minutes to make, and it is light and comforting.
Servings: 4 person
Calories: 83kcal
Equipment
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.
Nutrition
Calories: 83kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1407IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg