Creamy Vegan Spinach Soup

Lizzy Briskin

by | Updated: January 26th, 2021

Make any day plantastic with a soup made from leafy greens. Coconut milk and vegetable broth keep this creamy spinach soup light and dairy-free without sacrificing any flavor. The coconut, lemon and garlic give a nod to the flavors and fragrances of Asian cooking. It’s so easy to make, it may be a staple on your table year-round. It transforms effortlessly from healthy comfort food in the winter to refreshing chilled soup in warmer months. You’ve got to make it to be-leaf it.

Creamy Spinach Soup in White Enamel Bowl on Cutting Board with Bread and Ladle |

Creamy Spinach Soup in White Enamel Bowl on Cutting Board with Bread and Ladle |
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Creamy Vegan Spinach Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 411 kcal
Author Lizzy Briskin



  1. In large pot, heat olive oil over medium heat. Add onion and celery and sauté 5 minutes, until softened. Add garlic and pinch of salt and sauté 1 minute, until fragrant.
  2. Add broth and coconut milk and bring to simmer.
  3. Add half of spinach, stir, cover and cook for 10 minutes, until spinach is wilted.
  4. Stir in lemon juice and turn off heat. Use immersion or regular blender to purée until completely smooth. If using standing blender, let soup cool slightly before blending.
  5. Add remaining raw spinach to blender and purée until smooth.
  6. Heat soup through and season to taste with salt, pepper and lemon.

Recipe Notes

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Nutrition Facts
Creamy Vegan Spinach Soup
Amount Per Serving
Calories 411 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 33g165%
Sodium 93mg4%
Potassium 918mg26%
Carbohydrates 14g5%
Fiber 3g12%
Sugar 2g2%
Protein 7g14%
Vitamin A 7988IU160%
Vitamin C 35mg42%
Calcium 128mg13%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.