Go Back
–+ servings
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.
Print Recipe
5 from 4 votes

Vegan spinach soup with potatoes

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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Lunch, Main Course, Soup
Cuisine: American
Keyword: dairy-free, gluten-free, healthy, Low in fat, Vegan
Servings: 3
Calories: 173kcal
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

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