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    Home » Recipe Index » Sides, Soups and Stews

    Vegan Spinach Soup with potatoes

    Published: Jan 4, 2021 · Modified: Mar 17, 2022 by Jessica

    JUMP TO RECIPE PIN SHARE

    This brothy, belly warming and hearty vegan spinach soup is super simple to prepare but has amazing flavors. It is the perfect feel-good soup to enjoy after a cold day playing outside or on a lazy winter evening.

    There are 2 white bowl containing a vegan spinach soup with potatoes. There is a small white bowl with chopped chives on the side, as well as a beige hand towel and a wooden board with sliced bread and lemon wedges.

    We were recently hit by a mini snowstorm here in Maine. So, I covered the kids with as many layers of winter clothing they could handle and hit the road. We drove for a short 5 minutes to one of the most visited spots in Maine to go sledding: Fort Williams Park.

    The steep sledding hills are right beside the majestic ocean, with the waves vigorously hitting the rocks in a calming rhythmic pattern. Sledding alongside this spectacular view certainly makes the cold weather and heavy snow quite easier to handle.

    I'm sure you see where I'm going with this description of our little winter adventure. We got back home and all I could think of is warm, comfort soup. Normally I would be craving a creamy soup like this cheesy broccoli soup. But this time I was desperately in need of a big bowl of brothy and filling soup to be cozying up with.

    Close up on a vegan spinach soup made with potatoes with a piece of crusty bread being dipped in the soup.

    This is how this healthy soup came to life. It is super fast to prepare, which is perfect for last minute comfort food cravings. Also filled with nutritious ingredients that will instantly make you feel great.

    Why you will love this soup

    • Easy to make
    • Done under 30 minutes
    • Light, but surprisingly filling and satisfying
    • Versatile: it can be used as a simple base for other add-ins
    • A delicious hydrating healing soup to enjoy when you are under the weather (move over, chicken noodle soup...)
    • Filled with healthy ingredients, thanks to energizing high carbs potatoes and anti oxidant rich spinach.

    How to make this vegan spinach soup

    1. Start by cooking the onion with salt and pepper in a medium pot.
    2. Then add the potatoes, dried thyme, garlic, lemon zest and red pepper flakes (optional) and cook for a few minutes.
    3. Add the vegetable broth, cover and cook until the potato are cooked halfway through. Be careful not to overcook the potatoes so you don't end up with a mushy soup!
    4. Add the spinach and chives and cook for 2-3 more minutes. The soup is done when the potatoes are tender but still firm.
    Ingredients needed to make a vegetable soup made with spinach. You can see fresh chives, garlic, onion, potatoes, dried thyme, vegetable broth and a large amount of baby spinach in a white bowl.
    Diced potatoes are cooking in a stainless steel pot with dried thyme, onion and red pepper flakes.
    Showing in one of the steps in the making of a soup. You can see a yellowish broth in a stainless steel pot.
    Showing is a step in the making of a soup. You can see a brothy mixture of spinach, potatoes and onion being stirred with a wooden spoon.

    What broth to use for this recipe

    The vegetable broth you will choose when making this soup will have a significant impact on the result. This is less essential, I believe, when making a blended soup as all the ingredients transform into a puréed texture. But, in this case, as this soup keeps its bouillon nature, then make sure you use a vegetable broth you really like as it is.

    The one I choose when making this soup is the organic & low-sodium vegetable broth from Pacific Foods. As you can see in the pictures, the broth has an orange-ish color. This is brought by the carrots and tomato purée they use when making the broth. This type of broth brings lots of flavor and character to the soup.

    Homemade vegetable broth would also be a great choice! Keep your vegetable scraps and make this clear vegetable broth from the natural nurturer to bring this soup to the next level.

    Watch how to make it

    YouTube video

    Great add-ons for this vegan spinach soup

    • Thinly sliced mushrooms (add them with the spinach so they only slightly soften)
    • A pinch of turmeric when adding the potatoes.
    • To boost the protein content, feel free to add a drained can of white beans. You might want to add extra veggie broth to keep this soup on the brothy side.
    • More into noodles than potatoes? Swap them for mini noodles, like whole wheat orzo. Again, adjust the amount of broth accordingly.
    • To brighten up the soup even more, add a splash of lemon juice to the pot.
    • Other fresh herbs would be amazing in this soup: try adding parsley, cilantro or dill.
    Close up on a vegan spinach soup made with potatoes with a piece of crusty bread being dipped in the soup.

    FAQ's

    How to store it

    This soup can be stored in a air-tight container in the fridge for up to 5 days.

    Can I freeze it

    I do not recommend freezing this soup as the texture of the potatoes can change after being thawed.

    How to garnish this soup

    • Add a crunchy topping like croutons
    • Adding a side of vegan rolls will make this recipe qualify as a full meal
    • Lemon wedges on the side for a good squeeze at serving
    • Top with more fresh chives and a good dollop of vegan sour cream
    • A sprinkle of vegan parmesan cheese

    Is this recipe gluten-free

    Yes, this soup is totally gluten-free!

    What if I don't like spinach?

    Other leafy green like kale, collard green, bok choy or swiss chard would be a good choice. Some other greens can be sturdier, so you might need to boil them a little longer to wilt them compared to the delicate spinach.

    There are 2 white bowl containing a vegan spinach soup with potatoes. There is a small white bowl with chopped chives on the side, as well as a beige hand towel and a wooden board with sliced bread and lemon wedges.

    Other spinach recipes you might like

    • One-pot pasta with tomatoes and spinach
    • Savory breakfast quinoa bowl
    • Miso ramen soup
    • Lasagna roll-ups
    • Creamy pesto sauce
    • Vegan spinach quiche

    I hope you like this vegan spinach soup as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

    Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.

    📖 Recipe

    There are 2 white bowl containing a vegan spinach soup with potatoes. There is a small white bowl with chopped chives on the side, as well as a beige hand towel and a wooden board with sliced bread and lemon wedges.

    Vegan spinach soup with potatoes

    5 from 4 votes
    The light and lemony broth in this vegan spinach soup is so flavorful and pairs perfectly with the hearty potatoes and spinach. So cozy and perfect to enjoy on a cold day!
    PRINT RECIPE PIN RECIPE
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Servings 3
    Author Jessica Laroche

    Ingredients
      

    • 1 cup white onion - diced
    • 2 cups Yukon potatoes - peeled and cubed in bite size
    • 3 large cloves of garlic - crushed
    • ½ tsp dried thyme
    • ½ tsp lemon zest
    • ⅛ tsp red pepper flakes - optional
    • 4 cups vegetable broth
    • 4 cups fresh baby spinach
    • 1-2 tbsp fresh chives - chopped, plus more at serving
    • salt and pepper - to taste

    Instructions
     

    • In a medium pot, start by cooking the onion with a good pinch of salt and pepper on medium-high heat for about 3 minutes or until softened. Then, add the potatoes, garlic, thyme, lemon zest and red pepper flakes (if using). Cook for 1-2 minutes while stirring.
    • Then, add the vegetable broth, stir and cover. Bring to a gentle boil, then cook on medium heat for about 6-7 minutes or until the potatoes are about halfway cooked through (cooking time will depend of the size of the diced potatoes). Do not completely cook the potatoes at this point.
    • Add the spinach and chives, stir, cover and cook for about 2-3 more minutes or until the potatoes are just cooked through but still firm (do not let the potatoes become mushy, you do not want the potatoes to fall apart!). Taste and adjust the seasoning.
    • Serve warm topped with more fresh chives and red pepper flakes with a side of bread. Enjoy!

    Video

    YouTube video

    Notes

    • Store the leftovers in an airtight container for up to 5 days.
    • I do not recommend freezing this soup as the texture of the potatoes will be less pleasant after thawing.
    • Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
     

    NUTRITION

    Calories: 173kcal | Carbohydrates: 39g | Protein: 5g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.02g | Sodium: 1299mg | Potassium: 984mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4497IU | Vitamin C: 48mg | Calcium: 81mg | Iron: 3mg
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    Reader Interactions

    Comments

    1. Rocio Sharry-Veilleux says

      October 15, 2024 at 10:09 pm

      5 stars
      Great spinach soup!!!!! I had been accustomed to using beef bullion and tomato sauce as my base. I didn't know how to use seasonings to flavor the soup. My wife is vegan and I needed to cut back on sodium. Thank you!!

      Reply
      • Jessica says

        October 16, 2024 at 6:32 am

        Hi Rocio, I'm so glad you and your wife liked it! 😊

        Reply
    2. Perry Latshaw says

      September 26, 2024 at 1:51 pm

      5 stars
      I made this soup today ... using all organic ingredients. I did add a can of rinsed, organic, small white beans for extra protein. It is perfect!! So delicious on a fall, rainy day.

      Reply
      • Jessica says

        September 26, 2024 at 1:59 pm

        Hi Perry, so glad you liked it! I appreciate you took the time to comment 😊

        Reply
    3. amanda says

      June 26, 2023 at 10:11 pm

      5 stars
      This is super tasty, only addition I did was some fresh corn cut off the cob into the soup at the very end for a little texture, it was delicious!

      Reply
      • Jessica says

        June 27, 2023 at 5:31 am

        Hi Amanda! Corn sounds like a great idea! Thanks for sharing 🙂

        Reply
    4. Deborah says

      April 02, 2023 at 4:29 pm

      5 stars
      I'm not vegan although I do eat a lot of fresh fruits and vegetables so this soup recipe I will definitely keep! The next time I make it I will add sliced mushrooms. I wanted to post a pic but there's no way to do that. I shared this recipe with my sisters

      Reply
      • Jessica says

        April 02, 2023 at 5:31 pm

        Hi Deborah! I wish there was a way to share pictures here! 🙂

        Reply
    5. Deborah says

      April 02, 2023 at 12:59 pm

      I just made this soup and it is absolutely delicious although I did use chicken broth and in place of thyme I used rosemary. So good!!

      Reply
      • Jessica says

        April 02, 2023 at 1:04 pm

        Hi Deborah! Thanks for sharing, I'm glad you liked it! 🙂

        Reply

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    Profile picture for Plant Based Jess in the kitchen.

    Hi there! I’m Jessica, a pasta obsessed French Canadian now living in beautiful Maine. I’m a mom of two, experienced foodie and ninja meal planner. I believe everyone can make stress-free plant-based meals with wholesome ingredients that your family and friends will love. 

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