Creamy Vegan Spinach and Potato Soup Recipe

Vegan Spinach Potato Soup

Convenient canned soups are tempting, but fresh soup is fresher, healthier, and more flavorful — and you can make this vegan spinach potato soup in about 30 minutes. With only a handful of ingredients and simple techniques, you get a creamy, dairy-free soup without relying on packaged mixes.

The recipe uses potatoes for body and creaminess, plenty of spinach for color and nutrients, and classic aromatics — onion and garlic — for seasoning. It’s an easy, wholesome option for any season.

What you need for Creamy Spinach and Potato Soup

Below are the main ingredients used in this recipe. Exact amounts appear in the recipe card at the end of the page.

• Potatoes: Choose a floury variety for the best, naturally creamy texture — russet, King Edward, Maris Piper, or Doré work well.
• Vegetable stock: Use a good-quality vegetable stock. Homemade stock is ideal, but a vegan stock cube also works.
• Spinach: Fresh spinach is preferred; it wilts down quickly so add it in batches. If you don’t have fresh spinach, Swiss chard or frozen spinach are fine substitutes.
• Onion and garlic: Basic aromatics that add flavor. You can swap the onion for a finely chopped shallot for a slightly different, milder taste.

How to prepare Potato Spinach Soup

A clear, printable recipe card is available at the bottom of the article with exact measurements and times.

1. Heat a tablespoon of vegetable oil in a soup pot over medium heat and sauté the chopped onion until translucent.
2. Add the spinach, diced potatoes, and garlic. Pour in the vegetable stock and bring the mixture to a boil.
3. Reduce heat and simmer gently for about 20 minutes, until the potatoes are tender.
4. Use an immersion blender to purée the soup until smooth and creamy. Season to taste with salt and pepper.

Serve with

• The soup is excellent with crusty bread such as ciabatta or a baguette.
• Finish with a drizzle of olive oil for extra richness. For non-vegan variations, cubed feta is tasty as a garnish; for a vegan option, try a sprinkle of toasted seeds or a splash of lemon.

If you make this soup, tag your photo on Instagram with #byandreajanssen — photos are always welcome and some favorites are shared. If you liked the recipe, consider leaving a rating on the recipe card to help other cooks.

Need more inspiration?

• Find video versions of recipes on the author’s YouTube channel.
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