Vegan Spinach Soup (With Potatoes)
This hearty vegan spinach soup is a real flavor explosion in the mouth. It is made with fresh spinach, potatoes and white beans.
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Servings: 4
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
Calories: 483kcal | Carbohydrates: 87g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Fiber: 15g | Sugar: 6g
Equipment
- Cutting board
- Vegetable peeler and sharp knife
- Measuring cups
- Large pot or Dutch oven
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