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.
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.
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
- Start by cooking the onion with salt and pepper in a medium pot.
- Then add the potatoes, dried thyme, garlic, lemon zest and red pepper flakes (optional) and cook for a few minutes.
- 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!
- Add the spinach and chives and cook for 2-3 more minutes. The soup is done when the potatoes are tender but still firm.
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
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.
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.
Other spinach recipes you might like
- One-pot pasta with tomatoes and spinach
- Chickpea and spinach curry stew
- Savory breakfast quinoa bowl
- Tofu scramble burrito
- 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!
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Vegan spinach soup with potatoes
- 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
- 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!
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!!
Hi Deborah! Thanks for sharing, I'm glad you liked it! 🙂
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
Hi Deborah! I wish there was a way to share pictures here! 🙂