vegan spinach soup

This nourishing creamy vegan spinach soup is one of my go-to recipes when getting weeknight dinners on the table can feel like a chore.&nbsp;It takes just 20 minutes to make, I always have these basic ingredients on hand and there's barely any clean up!&nbsp;

Creamy vegan spinach soup

lb (220 grams) potatoes,

(720 ml) low-sodium vegetable broth

garlic clove, sliced

white onion, sliced

olive oil olive oil

lemon, juice

basil leaves (optional)

salt and black pepper,

In a large saucepan over medium heat, sauté onion and garlic in olive oil for 3 minutes or until soft.

Add potatoes, vegetable broth, a pinch of salt and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes or until the potatoes are tender.

Add spinach and cook for a further 5 minutes until spinach is tender.

Turn off the heat and add a handful of basil leaves (optional).&nbsp;

Using an immersion blender, puree the soup to a smooth consistency. Taste it, you might want to adjust the seasoning with salt and pepper.

Serve with a good drizzle of olive oil, black pepper, and a wedge of lemon juice on the side (1 tsp of lemon juice per serving is perfect). You can enjoy this soup hot or chilled.

Vegan Spinach Soup with Ginger Broth is light and comforting--with stomach-soothing ginger and just enough spinach to boost your immune system and get you back on your feet.

Vegan Spinach Soup with Ginger Broth

spinach leaves

ginger root

vegetable broth

Sea salt (to taste)

cornstarch

Mushrooms

Green Onions

Garlic

Heat 1 tablespoon of water in a large pot or Dutch oven over medium heat. Add the minced ginger with a pinch of salt, and saute about 1 minute, or until ginger becomes fragrant.

Add the hot broth, increase the heat to high to bring to a boil, then reduce heat to medium low and simmer 5 minutes. (Simmer longer if you want a more intense ginger flavor. If using chopped frozen spinach, add it now.)

If using fresh spinach, while the broth and ginger are simmering, place the spinach leaves and 1 tablespoon of water in a microwave safe dish, cover, and cook on high for 2 minutes. Then simply cut the spinach with a fork and butter knife. Remove any stems, if desired, then add it to the soup.

Optional: To thicken the soup, while the spinach is cooking, ladle about a cup of broth 2 teaspoons of cornstarch into a bowl, and whisk completely until there are no lumps. Add the mixture back to the pot.

This spinach chickpea stew turns a bag of frozen spinach and some chickpeas into a wholesome one-pot dinner to feed a crowd! There are variations of this spinach stew recipe with tomatoes throughout the Mediterranean and the Middle East. My mom made her spinach stew, Egyptian-style using lean ground beef, but I opted for a vegan option, which is just as hearty and satisfying, thanks to chickpeas!

Mediterranean Spinach Chickpea Stew

extra virgin olive oil

onion

garlic

kosher salt

san Marzano tomatoes ((with their juices))

chicken broth ((or vegetable broth))

spinach ((chopped))

chickpeas,

parsley ((chopped))

allspice

coriander

paprika

red pepper flakes

black pepper

broken vermicelli noodles ((or orzo))

lemon ((juice of))

In a large pot, heat ¼ cup extra virgin olive oil over medium heat until shimmering. Add the onions and garlic and cook, tossing regularly, for 3 to 5 minutes or until softened.

Add the tomatoes, spinach, chickpeas, and chicken broth. Add the parsley and season with a good dash of kosher salt and black pepper. Stir in the spices.

Bring to a boil of medium-high, then turn the heat down to low and cover partway, leaving part of the top open. Allow the spinach to simmer for 25 minutes over low heat, stirring occasionally.

While the spinach stew is simmering, toast the vermicelli. In a small pan, heat about 1 tablespoon olive oil over medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn. Remove from heat.

Stir in the toasted vermicelli in the spinach stew and cook for another 10 minutes or until the vermicelli noodles are cooked to tender.

Remove from the heat and finish with lemon juice and a good drizzle of extra virgin olive oil.

Top 3 vegan spinach soup recipes from across the web

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Creamy vegan spinach soup

Vegan Spinach Soup with Ginger Brot...

Mediterranean Spinach Chickpea Stew

Top 3 vegan spinach soup recipes from across the web

The most viewed vegan spinach soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy vegan spinach soup

Vegan Spinach Soup with Ginger Brot...

Mediterranean Spinach Chickpea Stew

The most viewed vegan spinach soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine