This creamy vegan spinach soup is my FAVORITE vegan spinach recipe! It’s easy to make in a Vitamix or other high-powered blender. The recipe itself is oil-free, gluten-free, and dairy-free and is packed with hidden nutrients from healthy ingredients like potatoes, red lentils, and miso paste! You’ll love the flavor and luxurious texture (even though there’s not a drop of heavy cream in it!).
This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). We are also affiliates of wine.com and may earn a commission if you choose to purchase through our links. Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way!
A rich, delicious, creamy soup you can make in the blender and have on the table in under 30 minutes from start to finish? Yes, yes, and more YES.
Everybody knows leafy greens are good for you, but ugh, they’re leafy…and they’re green. That’s why today I’m sharing my favorite picky-eater way to get my greens: Creamy Spinach Blender Soup!
This vegan soup recipe is a great way to get your greens while still feeling like you’re indulging in some seriously killer comfort food.
This creamy spinach blender soup is such a great weeknight meal and something that’s on regular rotation in our house. Not only is it that good, but it’s also that EASY.
And to make matters more awesome, thanks to the potatoes and lentils, this Creamy Spinach Blender Soup is super filling without being overly heavy. It works wonderfully as a quick, high protein lunch to power you through the rest of your day without bogging you down. On busy winter work days, I can often be found drinking it out of a mug at my desk!
It’s pure vegan magic. This soup has forever changed me. 🙂
Click here to Pin this post for later.
Creamy Vegan Spinach Soup Ingredients
You’ll need just 9 ingredients (+ water) to make this delicious and healthy vegan spinach soup.
- Potatoes – peeled and diced
- Red lentils – to add a bit of protein and satiety
- Cashews – for the creamy no-cream base that makes it so velvety
- Vegan chicken-style bouillon powder – because flavor is KEY
- White miso paste – to add a touch of fermented flavor (think parmesan)
- Cumin – a random addition perhaps, but it provides beautiful flavor
- Ground black pepper – for a hint of spicy throughout
- Crushed red pepper flakes – for those who want even MORE spicy
- Spinach – Use either fresh OR frozen.
If you don’t have or can’t eat one of the ingredients listed above, here are our best substitution tips:
For the potatoes: We use russet potatoes for this vegan spinach potato soup, but I think gold potatoes could work well too. I should warn you we haven’t tried this with sweet potatoes, and mixing them with the greens might give the soup a rather…unappealing color.
For the red lentils: You can totally sub some canned white beans or even chickpeas. I wouldn’t sub the dried versions of those beans though because they have VASTLY different cooking times and wouldn’t blend into the same creamy texture.
For the cashews: For a nut-free option, try subbing sunflower seeds or hulled hemp seeds.
For the vegan chicken-style bouillon: We use our homemade vegan bouillon for all our soup recipes. There are lots of store-bought options as well. If you’re using bouillon paste, use 3 Tbsp.
For the white miso paste: Feel free to replace this with some white vinegar or sauerkraut brine, or just skip it altogether. However, if you do skip the miso paste, you may want to add a bit of salt to the soup after blending. Taste it before you do.
For the cumin: I think another spice that would work well here is ground coriander or even some curry powder.
For the pepper: Skip the one or both of the peppers if you don’t like spicy food. Feel free to increase them if you DO like spicy food. 😉
For the spinach: Use fresh or frozen spinach OR feel free to replace this with another leafy green like kale, swiss chard, or beet greens (stop throwing those away!)! You might even try adding arugula/rocket or mustard greens for a “peppery” flavor.
How to Make Healthy Vegan Spinach Soup
This soup is so very easy to make, just like all our vegan blender soup recipes. It takes less than 30 minutes from start to finish – just boil + blend!
Step 1: Boil
Add all the ingredients (except the spinach) to a large pot and bring to a boil. Keep a close eye on this, as it can boil up quickly. Once boiling, turn your heat to medium-low and cook (covered) for 15-20 minutes.
Step 2: Blend
Place your spinach into your Vitamix or food processor and tamp down lightly. Then, carefully (again: carefully) transfer the contents of your pot (including the cooking water) over the spinach.
Let it sit for a minute before covering for some of the steam to escape. Then, pulse a few times to chop up the larger pieces up and slowly increase the speed to high. Blend on high for 1-2 minutes or until the soup has a thick and smooth, creamy texture.
Can I make this soup without a Vitamix?
You will want to make this soup in a Vitamix or other high-powered blender or food processor. We used and loooove this one. It blends the cashews so perfectly.
You want the device you use to be approved and rated for use with hot liquids. A quick Google search of your brand and model should let you know. Higher quality blenders are heat resistant to almost 200F. If you’re looking for more safety tips, check out our full post on making blender soups here.
How to Serve Vegan Spinach Potato Soup
Add-ins: If you want to get extra hearty, try adding a couple spoonfuls of cooked brown rice, quinoa, or couscous to your bowl. You can also top it with some crumbled vegan feta cheese and extra crushed red pepper for a touch of fancy.
On the side: A good partner for this soup is a big piece of warm crusty bread slathered in vegan butter. A big baked potato is another fun option. And if you’re looking for a real show-stopper, I LOVE this soup served with our vegan feta and spinach grilled cheese!
Vegan Spinach Soup + Wine Pairing
We LOVE this creamy vegan soup served with a full-bodied white wine like this vegan-friendly Viognier from Yalumba. The creaminess in this wine amplifies the creaminess in the soup for a truly decadent experience.
If you’re looking for something a little more acidic to balance out the creamy texture rather than amplify it, I would go with a sauvignon blanc. This Yealands sauvignon blanc is one of our favorite vegan-friendly brands!
How to Store Leftover Vegan Spinach Soup
This soup recipe makes about 4-5 servings, and I swear leftovers taste even better the next day!
In the fridge: Store leftover soup in an air-tight container in the fridge for up to 5 days. Reheat in the microwave or on the stove on low, stopping to stir often, until warmed through.
Freezer: Store leftover soup in an air-tight container or freezer-safe bag in the freezer for up to 6 weeks. Let soup cool completely before covering. Be sure to leave at least 1-2 inches of space between the soup and the lid of the container for expansion (especially if freezing in glass). Let the soup defrost completely in the fridge before reheating and eating.
Reheating note: The soup thickens considerably as it cools, so you may want to whisk in a little water or vegetable broth when you reheat leftovers.
More Vegan Spinach Recipes
When you give this soup a try, let us know!
Rate the recipe and leave a comment below or tag us in your drool-worthy photos on Instagram. If you’re not already hanging out with us over there, we’re @theplantpowercouple with the “the”.
Blend on, friends! Enjoy! 🙂
Yield: 4 large bowls
This creamy vegan spinach soup is my FAVORITE spinach recipe! It’s easy to make in a Vitamix or other high-powered blender. The recipe itself is oil-free, gluten-free, and dairy-free and is packed with hidden nutrients from healthy ingredients like potatoes, red lentils, and miso paste! You’ll love the flavor and luxurious texture (even though there’s not a drop of heavy cream in it!).
10 minPrep Time:
20 minCook Time:
30 minTotal Time:
5 based on 2 review(s)
- 6 cups water
- 1 cup peeled and diced potatoes (about 2 small)
- 1/2 cup dry red lentils
- 1/3 cup raw cashews
- 1/4 cup vegan chicken-style bouillon powder
- 1 Tbsp white miso paste
- 1 tsp ground cumin
- 1/2 tsp ground black pepper
- 1/8 tsp crushed red pepper (optional, for extra heat)
- 1 cup spinach (fresh or frozen)
- BOIL: Add all the ingredients (except the spinach) to a large pot and bring to a boil. Keep a close eye on this, as it can boil up quickly. Once boiling, turn your heat to medium-low and cook (covered) for 15-20 minutes.
- BLEND: Carefully transfer the contents of your pot (including the cooking water) to a high-speed blender or food processor along with the spinach. Let it sit for a minute for some of the steam to escape. Then, pulse a few times to chop up the larger pieces up and slowly increase the speed to high. Blend on high for 1-2 minutes or until the soup has a thick and creamy texture.
- SERVE: Taste and adjust seasonings as needed. Serve this soup with some added red pepper sprinkled on top and enjoy!
5 thoughts on “Creamy Vegan Spinach Soup”