Ladle up this ultra Creamy Spinach Soup for a light lunch or dinner this week. This nutrient-rich and dairy-free spinach soup will tickle your taste buds and fuel your body. Super easy to make, this soup recipe requires just a few simple everyday ingredients you might have on hand already!
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This healthy soup is crazy simple to make and is vegan-friendly! As a bonus, the coconut milk adds an ultra velvety texture to the soup.
Make this soup into a full meal with some slice of homemade vegan bread, flavorful hasselback butternut squash, and—of course—some delicious vegan dessert!
This Creamy Spinach Soup recipe is...
- Creamy
- Simple
- Vegan
- Vegetarian
- Gluten-free
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How to Make Creamy Spinach Soup
- In a pan on the stove, heat oil over medium heat.
- Add in the onions and cook until translucent.
- Season with salt and pepper, and toss in garlic.
- Add the spinach and sauté to wilt the leaves.
- Pour in broth and bring to a boil. Then reduce heat and simmer for 15 minutes.
- Now add coconut milk, then remove the pot from the stove.
- Stir in the lemon juice, and use an immersion blender to puree.
- Season with salt and pepper, serve, and enjoy!
Full steps on how to make this Creamy Spinach Soup are in the printable recipe card at the bottom of the post.
Helpful Tips for Making Creamy Spinach Soup
Blender
If you don't have an immersion blender, you can use a classic blender or food processor. The key is to do a little soup at a time, or it will make a mess—batches are key. Then pour the soup back into the pan.
Fresh Spinach
I find that fresh spinach helps to give this soup that ultra bright and fresh color. If needed, you could use frozen spinach, but just know the color will be slightly different.
Heavy-Duty Pot
I love using quality cookware as it ensure my recipes cook up evenly. For this soup, you want to use a heavy-duty pot to ensure that your soup cooks evenly. Otherwise, you may burn your soup or find areas of your soup that are undercooked.
Variations to Creamy Spinach Soup
Seasoning
I seasoned my spinach soup with garlic, onion, and coconut milk. If you want, you can use other fresh herbs to add flavor or to garnish the top of your soup.
Almond Milk
Instead of coconut milk, you can use almond milk or another plant-based milk to add creaminess to your spinach soup. Use the same amount of milk to swap it out.
Add-In Ingredients
Mixing in some other ingredients like carrots would add a hint of sweetness to the soup. You can raid your produce drawer and see what you have to see if it would be a good pairing with spinach.
Creamy Spinach Soup FAQs
How long does this soup last?
You can store this spinach soup for about 2–3 days in the fridge. Make sure to store your soup in an airtight container to prevent it from taking on other flavors that are in the fridge.
Can you freeze spinach soup?
Yes, you can freeze this soup! Place the spinach soup in a freezer bag or container and store it in the freezer for up to 3 months.
If you store your soup in a freezer-friendly container, make sure to leave room for the soup to expand a little bit as it freezes. Otherwise, the frozen soup may break open your container's lid as it swells.
How should you garnish spinach soup?
I love to top my spinach soup with croutons and some fresh herbs. Sometimes I also add a little extra coconut milk swirled in on top to add even more creaminess to the soup.
If you're on your way to a more plant based lifestyle, be sure to check out our Veggie Kickstart Kit. It's packed with easy and tasty vegetarian dinners, effortless packable lunches, and easy grab-and-go breakfasts. And they’re so good - you’ll never miss the meat again!
Recipe
Ingredients
- 2 tbsp olive oil
- 1 red onion peeled and chopped
- 1 clove garlic minced
- 16 oz spinach fresh, stems trimmed
- 4 cups vegetable broth
- ¾ cup coconut milk
- 1 lemon juiced
- salt and pepper to taste
Instructions
- Heat the olive oil in a pot over medium heat.
- Add the onion and cook until softened and translucent, around 5 minutes.
- Add salt and pepper, to taste. Add the garlic and cook for one more minute.
- Add the spinach and sauté for 30 seconds, until it begins to wilt.
- Pour in the vegetable broth and bring to a boil. Reduce to a simmer and cook for 15 minutes or until the spinach is fully wilted and bright green. Season with additional salt and pepper, to taste.
- Next, add the coconut milk and stir to incorporate.
- Remove the pot from the heat, and add the lemon juice.
- Use an immersion blender to puree the soup until it is creamy and smooth. Adjust salt and pepper to taste.
- Serve and enjoy!
Notes
- This spinach soup is delicious garnished with hearty croutons and fresh herbs.
- Soup keeps well in the refrigerator for 2–3 days or in the freezer for up to 3 months.
- If you do not have an immersion blender, you can carefully transfer the soup to a traditional blender or food processor and process until smooth. You may need to work in batches if it does not all fit. Be careful handling the hot soup!
Linda Arrandt says
I made this soup tonight. It was easy and nutrient-dense.
It's warming and I'm drinking it in a mug. Very yummy!
Juliette P says
I made this soup this morning, using all ingredients and instructions in the recipe. It is tasty, but I didn't find it to be 'creamy' at all. I would have given it a rating of 5 stars, but it lacks the creamy texture I was looking for.