Vegan Spinach and Potato Soup recipe
The Vegan Spinach and Potato Soup recipe is a warm and satisfying dish that brings together the earthy flavors of spinach and potatoes. The spinach adds a vibrant green hue and a hint of freshness to the soup, while the potatoes provide a creamy and hearty texture.
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Servings: 8 Servings
Calories: 140 kcal
Equipment
- Large pot for soup
- Cutting board
- knife
- Immersion blender or countertop blender
- Spoon or ladle for serving
- Storage container for leftovers
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 4 medium potatoes peeled and diced
- 4 cups vegetable broth
- 4 cups fresh spinach leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent and fragrant.
- Add the diced potatoes to the pot and stir to combine with the onion and garlic.
- Pour in the vegetable broth, ensuring that the potatoes are fully submerged. Bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Add the fresh spinach leaves to the pot and stir until they wilt into the soup.
- Season the soup with dried thyme, salt, and pepper to taste. Adjust the seasoning according to your preferences.
- Remove the pot from the heat and let the soup cool slightly.
- Using an immersion blender or a countertop blender, blend the soup until smooth and creamy. Be careful when blending hot liquids.
- Return the pot to the heat and cook the soup for an additional 5 minutes, allowing the flavors to meld together.
- Serve the Vegan Spinach and Potato Soup hot, garnished with additional fresh spinach leaves if desired.
Notes
Tips and Tricks
To save time during meal prep, you can peel and dice the potatoes in advance and store them in a bowl of water to prevent browning. If you don't have an immersion blender, allow the soup to cool slightly before transferring it to a countertop blender. Blend the soup in batches, taking care not to overfill the blender jar with hot liquid. Adjust the thickness of the soup by adding more vegetable broth if desired, or simmer it a bit longer to thicken it up. For added flavor, consider garnishing the soup with a drizzle of extra-virgin olive oil or a sprinkle of nutritional yeast before serving.Nutrition
Calories: 140kcal | Carbohydrates: 28g | Protein: 4g | Fat: 2g | Sodium: 460mg | Potassium: 800mg | Fiber: 4g | Sugar: 3g
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