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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

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 mins
Cook Time15 mins
Total Time25 mins
Servings 2 large bowls
Author plantbasedjess


  • 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
  • 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!



Store the leftovers in a air-tight 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.