This Cream of Spinach Soup is a comforting vegan soup made with freshly sorted spinach leaves, flavored with onion, ginger, and garlic, and spiced with black pepper and red chili powder. It is so creamy and velvety in each bite without any cream!
Winters bring back my love for fresh leafy greens and if you are following me, you know Palak Paneer (Spinach Paneer) is my family favorite along with Bathua Paratha, Saag Paneer, Chana Dal Palak, Chana Saag. So easy and flavorful!
It is natural for Freshly boiled greens to leave the water and I was on the hunt for recipes that can help me watery texture. Also, I didn't want it to taste like Indian palak soup or palak gravy of palak paneer. I stumbled upon My Pure Plants' Spinach Vegan Soup and I loved the idea of adding Potatoes. Potatoes add a natural creamy texture and the gravy or soup is no more watery.
This Creamy Spinach Soup with Potatoes is amazingly delicious with a perfect velvety texture and all that deliciousness is vegan (GF too) with wholesome ingredients! Made easily in one pot, this pressure cooker recipe saves you time. Top it with croutons and enjoy it as a hearty meal!
Find More Spinach Recipes- Palak Chana Dal, Chana Saag, Saag Paneer, Palak Paneer, Paneer Wrap.
Find More Healthy Soups- Mushroom and Spinach Soup, Mushroom Soup without Cream, Clear Vegetable Soup, Lentil Carrot Soup, Creamy Vegan Tomato Soup.
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Ingredients
See the recipe card for exact measurements of the ingredients.
- Spinach: I have used freshly sorted spinach leaves. You may use frozen spinach as well. Here in India, we get local produce in winter and I prefer using that.
- Potatoes: Any good variety of potatoes works well. They add a natural creamy texture without dairy.
- Onion, Tomato
- Ginger and Garlic- Freshly grated ginger garlic adds amazing flavor. Highly recommend that. You may use ginger garlic paste too.
- Olive Oil: Can use any vegan cooking oil.
- Spices- Black pepper and red chili powder.
- Green Chili- Though optional, add the perfect spicy kick. Adjust the heat.
- Lemon Juice- Freshly squeezed lemon juice balances savory and spicy flavors.
How To Make Vegan Spinach Soup Without Cream
Step 1. Wash and Prep Vegetables
Sort Spinach leaves (this can be done a day in advance). Wash and chop onion, tomato, green chili. and potatoes. Grate Ginger and garlic. Make sure to wash spinach carefully as it is full of mud and needs to be washed several times. Let it sit in a colander after the final wash to drain excess water.
Tip
If you are sorting spinach leaves ahead of time, don't wash them. Sort and place dry leaves in a newspaper and wrap to keep on the kitchen counter.
Step 2. Temper Onions
Heat olive oil in a pressure cooker. Add green chili, garlic, and ginger. Cook for a minute and add chopped onions, cooking until the onions turn translucent.
Add chopped tomatoes, salt and spices. Cook until the tomatoes soften.
Step 3. Add Spinach and Potatoes
Add spinach and cook for a minute. Spinach will leave water and change color to dark green. This takes about 2 minutes. Then add chopped potatoes. Add lemon juice and red chili powder.
Tip
If you are cooking potatoes in the pan (not pressure cooking), it would take about 15 minutes for potatoes to be tender.
Step 5. Pressure Cook
Pressure cooker on full flame for 2-3 whistles and switch off. Let the cooker cool off and don't release the pressure.
Use an immersion blender (or transfer to a regular blender) to blend the soup until smooth and creamy.
Step 6. Serve
Add more water if needed to reach your desired consistency. Taste and adjust salt or pepper as needed.
Serve the delicious creamy vegan spinach soup with bread croutons and enjoy!
Expert Tips
- Using fresh spinach leaves add the best flavor.
- I always blend green leafy soups or curries as it makes the dish kids friendly.
- The soup color won't be very dark green as we add potatoes and cooked potatoes add natural starch/cream which lightens the color of the soup.
- If you are sorting leaves a day ahead, don't wash them. Just sort and warp in clean newspaper and wash before using.
- The leftover soup would thickened up. Add water when reheating to serve again.
You May Also Like:
More Vegan Soups:
- Roasted Garlic Tomato Soup With Basil- Vegan Homemade
- Healthy Beet Recipes- Veg/ Vegan, Easy & Creative
- Mushroom Soup Without Cream {Healthy & Vegetarian}
- Low-Calorie Beetroot Soup {Vegetarian & Healthy}
- Easy Thai Vegetable Soup with Coconut Milk
- 15+ Healthy Low Cal Vegetarian Soups
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Best Cream of Spinach Soup (Vegan)
Equipment
- 1 Pressure Cooker can use pan wit a lid but will increase cooking time by 15 minutes
Ingredients
- 1 medium onion ½ cup chopped onion
- 1 small tomato ¼ cup chopped tomatoes
- 1 teaspoon ginger grated
- 1 small green chilli finely chopped (optional) adjust the heat
- 1-2 cloves garlic grated
- 3 medium potatoes
- 3 cups fresh spinach leaves
- 1 teaspoon olive oil
- 1 cup water add later to adjust the consistency of the soup
- 1 teaspoon red chili powder adjust the heat
- 1 teaspoon whole black peppercorn can use black pepper powder as well
- Salt as per taste
- 1 teaspoon freshly squeezed lemon juice
Instructions
- Sort Spinach leaves (this can be done a day in advance). Wash and chop onion, tomato, green chili. and potatoes. Grate Ginger and garlic. Make sure to wash spinach carefully as it is full of mud and needs to be washed several times. Let it sit in a colander after the final wash to drain excess water.TipIf you are sorting spinach leaves ahead of time, don't wash them. Sort and place dry leaves in a newspaper and wrap to keep on the kitchen counter.
- Heat olive oil in a pressure cooker. Add green chili, garlic, and ginger. Cook for a minute and add chopped onions, cooking until the onions turn translucent. Add chopped tomatoes, salt and spices. Cook until the tomatoes soften.
- Add spinach and cook for a minute. Spinach will leave water and change color to dark green. This takes about 2 minutes. Then add chopped potatoes.If you are cooking potatoes in the pan (not pressure cooking), it would take about 15 minutes for potatoes to be tender.
- Pressure cooker on full flame for 2-3 whistles and switch off. Let the cooker cool off and don't release the pressure. Use an immersion blender (or transfer to a regular blender) to blend the soup until smooth and creamy. Add red chili powder and lemon juice.
- Add more water if needed to reach your desired consistency. Taste and adjust salt or pepper as needed.Serve the delicious creamy vegan spinach soup with bread croutons and enjoy!
Notes
- Using fresh spinach leaves add the best flavor.
- I always blend green leafy soups or curries as it makes the dish kids friendly.
- The soup color won't be very dark green as we add potatoes and cooked potatoes add natural starch/cream which lightens the color of the soup.
- If you are sorting leaves a day ahead, don't wash them. Just sort and warp in clean newspaper and wash before using.
- The leftover soup would thickened up. Add water when reheating to serve again.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 4 | |
| Amount per serving | |
| Calories | 153 |
| % Daily Value* | |
| Total Fat 2.2g | 3% |
| Saturated Fat 0.3g | 2% |
| Cholesterol 0mg | 0% |
| Sodium 133mg | 6% |
| Total Carbohydrate 31.3g | 11% |
| Dietary Fiber 3.8g | 14% |
| Total Sugars 3.4g | |
| Protein 3.4g | |
| Vitamin D 0mcg | 0% |
| Calcium 45mg | 3% |
| Iron 1mg | 8% |
| Potassium 644mg | 14% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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