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    Home » Soup

    Vegan Spinach Soup

    January 12, 2022 by cookingwithelo 6 Comments This post may contain affiliate links.

    Jump to Recipe

    This hearty vegan spinach soup is always a real suprise! It may look super simple but it's actually a flavor explosion in the mouth. It is made with fresh spinach, potatoes and white beans. Adding a splash of white wine and using qualitative vegetable broth makes all the difference. Overall, it's high in fiber and in protein and makes a wonderful weeknight meal. If you like soups that still have some bits and pieces, this one is for you!

    Jump to:
    • Key ingredients
    • Step-by-step with pictures
    • The recipe
    • More hearty vegan soup recipes

    Key ingredients

    Step-by-step with pictures

    Cut the vegetables. Start by mincing the onion very finely. Peel the potatoes and cut them into bite-sized pieces. Make sure they are not too big, as small pieces will cook more quickly.

    Sauté the onion. Add the onion to a large pot or Dutch oven. Sauté it in a little bit of oil until soft.

    Add the potatoes to the pot. Stir well to coat the potatoes with oil. Sauté them for several minutes until lightly colored. Deglaze with white wine and let it cook for 2 minutes until it's evaporated. This step will make the soup very flavorful.

    Cover the potatoes with broth. Simmer the soup with a lid on it until the potatoes are cooked.

    Wash the spinach and drain the white beans. When the potatoes are cooked, add in the spinach and cover with a lid again. Wait several minutes until the spinach is wilted. Finally, add in the white beans and give it a good stir.

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    The recipe

    Two bowls of vegan spinach soup with potatoes and white beans.

    Vegan Spinach Soup (With Potatoes)

    5 from 4 votes
    This hearty vegan spinach soup is a real flavor explosion in the mouth. It is made with fresh spinach, potatoes and white beans.
    Print Pin
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4
    Author: Eloïse Jennes

    Equipment

    • Cutting board
    • Vegetable peeler and sharp knife
    • Measuring cups
    • Large pot or Dutch oven

    Ingredients 

    • 1 onion
    • 2 cloves of garlic
    • 6 (900 g) potatoes 2 lb
    • 2 tablespoons oil
    • ¼ cup (60 ml) dry white wine
    • 4 cups vegetable broth
    • 14 oz (400 g) canned white beans
    • 12 oz (350 ) baby spinach
    • salt pepper

    Instructions

    • Mince the onion and the garlic very finely.
    • Wash and peel the potatoes. Cut them into small bite-sized pieces.
    • Heat a large pot or Dutch oven with your preferred cooking oil. When hot, sauté the onion and garlic over medium-high heat until fragrant.
    • Add in the potatoes and sauté for 5 minutes. Stir frequently to prevent the potatoes from sticking to the bottom of the pot.
    • Reduce to medium heat and deglaze with white wine.
    • Pour in the vegetable broth. Cover with a lid and simmer for 20 minutes or until the potatoes are soft.
    • Add in the baby spinach. Cover with a lid. Give it a good stir after 2 minutes, the spinach should be wilted.
    • Drain and rinse the white beans. Add them to the pot. Adjust seasoning with salt and pepper.

    Nutrition

    Sugar: 6g | Fiber: 15g | Calories: 483kcal | Saturated Fat: 1g | Fat: 8g | Protein: 18g | Carbohydrates: 87g
    Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media

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    Reader Interactions

    Comments

    1. BA

      January 31, 2022 at 7:26 pm

      5 stars
      Trop trop bonne! Facile à faire et nourrissante! Parfaite!!! 😋
      EN: Really really good! Easy to make and nourishing! Perfect!!!

      Reply
      • cookingwithelo

        February 01, 2022 at 9:18 am

        Indeed they are really nourishing! So glad you loved it!

        Reply
    2. Cécile

      February 01, 2022 at 3:41 pm

      5 stars
      Super bonne soupe, réconfortante par ces jours froids 🙂
      EN: Really good soup, comforting on cold days like these.

      Reply
      • cookingwithelo

        February 03, 2022 at 8:39 am

        Thank you so much!

        Reply
    3. Christine

      February 02, 2022 at 9:43 am

      5 stars
      Everyone loved this one, I will definitely keep it in circulation. I doubled the garlic on it though, we love garlic and it's so good for you.

      Reply
      • cookingwithelo

        February 03, 2022 at 8:42 am

        Oh yes, I'm with you on the garlic! Sometimes more is more! Really happy to hear that you'll continue making this recipe!

        Reply

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