Creamy Vegan Spinach Potato Soup

A creamy vegan soup made of spinach and potatoes! A truly delicious and healthy soup!

Looks can be deceiving.

Sometimes they can be deceiving in a bad way. For example, a really cute looking puppy that’s actually really scary and barks a lot.

Bad.

Orrrr, the other day, I took Teddy outside without a coat, because it was gorgeous and sunny looking, and the weather here has been nice. It was actually super cold and Teddy took for-EVER to go potty.

Bad.

Looks, however, can be deceiving in a good, delicious way, too. My ugly duckling bars, for example, may not be that pretty, but they sure taste good.

This creamy vegan spinach potato soup is another perfect example. By the looks of it, it might send some people running straight for the hills. I mean, it kind of looks like the paint they use to make Elphaba green in Wicked. 😉

Right? I should have made this for St. Paddy’s Day!

But if you don’t run away crying from the sight of this soup, you’ll soon come to realize that this creamy vegan spinach potato soup is actually really tasty! It’s so creamy that you’d never guess it’s healthy for you, and it looks so fancy that you’d never guess it’s simple to make.

Sometimes I think we’d all benefit from eating with our eyes closed. Pretty food is so much easier to eat than something ugly, even if the ugly thing may taste just as delicious (or better) than the pretty food!

I asked Trevor to do just that when he came home from work the day I made this soup. Honestly, I was a little embarrassed and thought he’d be weary to try it if he actually saw what the soup looked like.

He closed his eyes (he’s such a good husband) and took a spoonful of this vegan creamy spinach potato soup. He loved it!

And you know what? He loved it even after he saw the color of the soup! He even liked the color.

I think I was just over thinking it, but I do realize that some people can’t get past the looks. Totally understandable. It’s like the episode of Full House when Vicky wants to cook for the Tanner’s and decides to make goat cheese pizza and pasta with pesto. Stephanie and Michelle, of course, won’t touch anything green, but Danny desperately tells them that he’ll pay them if they suck it up and eat it. Reluctantly, they try it by wiping off the pesto and eating the noodles plain.

Ahhh. Full House. The good ol’ days.

Sometimes I feel like we’re all a little like Stephanie and Michelle. We often won’t try foods, because they might look a little different, when in the end, we actually enjoy it!

So look past the green and give them creamy vegan spinach potato soup a try! Heck! You might even be like Trevor and love the color 😉

This creamy vegan spinach potato soup is super simple. Saute onions and garlic in a large sauce pot and then add in vegetable stock and potatoes. Simmer until the potatoes are fork tender, then stir in the spinach and cook to wilt.

Remove the from the heat and stir in lemon juice, cayenne pepper, and salt. Pour the mixture into a powerful blender or Vitamix and blend until ultra smooth. Serve immediately steaming hot or some of you may enjoy this cold, too!

This creamy vegan spinach potato soup is quick, easy, nutrient dense, beautifully green, and truly delicious! 🙂

– Jennifer

Everyone eats with their eyes first, but can you get past something that isn’t necessarily “pretty”? Show me the yummy!

Creamy Vegan Spinach Potato Soup

4.87 from 90 votes

A creamy vegan soup made of spinach and potatoes! A truly delicious and healthy soup!

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Yield: 4 people

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Ingredients

1x2x3x

US Customary - Metric

• ▢ 1 tablespoon olive oil
• ▢ ¼ cup onion diced
• ▢ 1 clove garlic minced or pressed
• ▢ 1 pound russet potato peeled and cut into chunks
• ▢ 2 - 3 cups vegetable stock
• ▢ 2 cups packed baby spinach chopped
• ▢ 1 tablespoon lemon juice
• ▢ ¼ teaspoon Cayenne
• ▢ ½ teaspoon salt more to taste

Instructions

• In large sauce pot, heat the olive oil over medium heat.
• Sauté the onions until softened, about 3 mins.
• Add in garlic and cook for 30 seconds.
• Now, carefully add the stock and potatoes.
• Bring to a simmer.
• Continue to simmer, you may need to lower the heat, until potatoes are falling apart and fork tender about 10 - 15 minutes.
• Stir in the spinach and cook for another two minutes.
• Remove from heat and stir in lemon juice, cayenne pepper, and salt.
• Pour into blender or Vitamix and blend until ultra smooth.
• Taste and season again, if necessary.
• Serve immediately hot. This may be enjoyed cold, too!
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STORING

Room Temp:N/A

Refrigerator:3-4 Days

Freezer:4-5 Months

Reheat:Heat in microwave or on stovetop

*Storage times may vary based on temperature and conditions

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Nutrition Information

Nutrition Facts

Creamy Vegan Spinach Potato Soup

Amount Per Serving

Calories 145 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 1484mg65%

Potassium 571mg16%

Carbohydrates 26g9%

Fiber 2g8%

Sugar 4g4%

Protein 3g6%

Vitamin A 2085IU42%

Vitamin C 13.1mg16%

Calcium 30mg3%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: creamy, healthy, vegan

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Course: Lunch, Side Dish, Soup

Cuisine: American

Author: Jennifer Debth