Vegan Spinach Soup

Ingredients

• 30 ml (2 tablespoons)olive oil
• 1 mediumonion (white, yellow or brown), chopped
• 2 clovesgarlic, crushed
• ⅛ teaspoon, optionalred pepper flakes or cayenne pepper
• 3 medium (450 g / 1 pound)potatoes, peeled and chopped
• 720 ml (3 cups)vegetable stock or broth
• 450 g (1 pound)baby spinach, roughly chopped
• 400 ml (14 ounces)unsweetened tinned coconut cream
• ¼ teaspoonsalt
• ⅛ teaspoonground black pepper
• to tastefresh chives, chopped

Instructions

1. 1

   Soften the onion

   Heat a large pot over a medium heat. Add the olive oil and chopped onion and cook for about 5 minutes, until softened.

2. 2

   Toast the aromatics

   Stir in the crushed garlic and red pepper flakes, if using. Cook for 1 minute to lightly toast them.

3. 3

   Add potatoes

   Add the peeled, chopped potatoes and vegetable stock, then bring the mixture to the boil.

4. 4

   Simmer until tender

   Lower the heat, cover the pot and simmer for around 20 minutes, until the potatoes are cooked.

5. 5

   Cook the spinach

   Add the chopped spinach and cook for 2–4 minutes, until it has wilted and cooked through.

6. 6

   Blend until smooth

   Use an immersion blender directly in the pot and blend the soup very well until smooth.

7. 7

   Stir in coconut

   Add the coconut cream and stir it into the soup.

8. 8

   Season to taste

   Add the salt and black pepper. Taste the soup and add more seasoning as needed.

9. 9

   Garnish and serve

   Ladle into bowls and top with a swirl of coconut cream, ground black pepper and fresh chopped chives.

What is vegan spinach soup?

This is a smooth, creamy soup made without dairy, using potatoes for body and coconut cream for richness. Spinach provides the fresh, leafy flavour, while a little garlic and optional chilli add savoury warmth.

It draws on the familiar American-style approach of simmering vegetables in stock and blending them into a one-pot soup. Here, the potato and coconut cream make the greens feel substantial enough for a meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 374 calories, 7g protein, 29g carbs, 28g fat.

The potatoes and stock contribute most of the carbohydrates, while olive oil and coconut cream provide much of the fat. Spinach contributes some protein, but the soup is not especially protein-rich; serve it with a protein-rich side such as beans or lentils to balance the plate.

Why the potatoes matter

Potatoes: Once cooked and blended, they help thicken the soup and give it a smooth texture without needing flour or dairy.

Stock: Vegetable stock brings flavour as well as liquid. The recipe uses 720 ml, so the finished soup stays spoonable rather than becoming a thick purée.

Handling the spinach

Chopping the baby spinach roughly makes it easier to stir into the pot and blend evenly. Add it only after the potatoes have simmered, since it needs just 2–4 minutes to cook.

If the spinach fills the pot at first, stir it in as it wilts. Blend thoroughly afterwards for the smooth finish described in the method.

Getting a smooth finish

Potato doneness: The potatoes should be cooked through before you blend; the method allows around 20 minutes of covered simmering. A fully blended soup should have no noticeable potato pieces.

Blending: Keep the immersion blender in the pot and blend very well. Take care to avoid splashes from the hot soup.

Balancing the flavour

Chilli: Red pepper flakes or cayenne are optional, so leave them out for a milder bowl. If using them, the brief cooking with the garlic helps release their flavour.

Seasoning: Salt and black pepper go in after the coconut cream. Taste at that point and adjust gradually, since the flavour of vegetable stock can vary.

Serving and finishing

A swirl of coconut cream, black pepper and chopped chives gives each bowl a simple finish that echoes the soup’s creamy and savoury flavours. Add the toppings just before serving.

Serve it as a light main with bread, or as a starter before a larger meal. The soup is filling on its own thanks to the potatoes and coconut cream.

Recipe notes & tips

• Chop the potatoes into similarly sized pieces so they cook at a similar rate.
• Use a large pot to leave room for the spinach to wilt before blending.
• Simmer with the lid on to follow the recipe’s covered cooking step.
• Blend thoroughly for the smooth texture this soup is meant to have.
• Taste after adding the coconut cream, then adjust the salt and pepper gradually.
• Save a little coconut cream and chive for topping the bowls.

Variations

• Milder soup: Leave out the optional red pepper flakes or cayenne.
• More chilli: Use cayenne instead of red pepper flakes for a different kind of heat.
• Herb finish: Add extra chopped chives at the table for a more pronounced onion-like note.
• Chunkier texture: Blend the soup less thoroughly if you prefer some pieces of potato and spinach.
• More substantial meal: Serve each bowl with beans or lentils on the side.

Common mistakes to avoid

• Undercooked potatoes: Simmer until they are cooked through before blending, or the soup may not turn smooth.
• Adding spinach too early: Stir it in after the potato simmer so it cooks for only 2–4 minutes.
• Rushing the blend: Blend very well to avoid noticeable potato pieces.
• Skipping the taste check: Season after adding the coconut cream, then adjust salt and pepper as needed.
• Overheating the aromatics: Cook the garlic and chilli for just 1 minute so they lightly toast rather than burn.

How to store

Cool leftovers and store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan, stirring; if the soup has thickened, loosen it with a little water or stock.

Frequently asked questions