Stay warm this winter with this nourishing creamy spinach soup with beans. It's satisfying, gluten free, vegan and ready in only about 20 minutes!
This creamy spinach soup ticks so many boxes! In addition to being super quick and easy to make it is full of goodness, colour and above all - flavour. Perfect for cold winter evenings.
Whenever I set out to write a new recipe I always consider both the flavour as well as the colour of my dish. I believe flavour and colour go hand in hand and eating something that looks vibrant can greatly enhance our culinary experience.
In order to preserve more nutrients and the lovely green colour of the spinach (as well as the flavour!) I added it into the pot 3 minutes before the soup was fully cooked. (I used a similar method in roasted sweet potato soup, spinach and pea soup, as well as creamy broccoli spinach soup).
Creamy spinach soup ingredients
- Spinach: I recommend using baby spinach as it's tastier than regular spinach.
- Beans: Add bulk and protein (use the entire contents of the can). I used butter beans but any white bean variety would work.
- Potatoes: Add bulk and creaminess.
Equipment you'll need
- Kitchen scale/measuring cup
- Chopping board, knife and vegetable peeler
- Large pot with lid and spoon
- Hand blender
Step-by-step recipe instructions
1.In a pot heat up 2 tablespoons of oil, add the bay leaf, allspice berries, onion and garlic, and cook gently for 3 minutes until softened, stirring often.
2. Add the beans, along with the liquid from the can, potatoes and half of the stock, cover, bring to the boil then lower the heat and simmer for 10 minutes (or until the potatoes are fully cooked).
3. Add the spinach, the rest of the stock, cover, bring to the boil again then simmer for 3 more minutes, stirring occasionally so all the spinach becomes incorporated into the soup. (It may seem like there is not enough liquid in the pot but do not be tempted to add more at this point as the spinach will release lots of water)
4. Remove from the heat, discard the bay leaf and allspice and puree the soup until smooth.
5. Add pepper to taste (you may not need to add any salt) and serve (see Serving Suggestions below).
Serving suggestions
Serve this cream of spinach soup as it is or with a dollop of yogurt (including coconut yogurt), splash of cream or knob of butter (or plant-based spread). Delicious with grated cheese, crumbled feta as well as croutons, garlic bread and homemade breadsticks.
Top tips
- Remember to use the entire contents of a 400 g can of beans (i.e. beans plus the liquid).
- Add the recommended amount of stock to start with - do not be tempted to add more even if it doesn't seem like there is enough. The spinach will release lots of water so after you've pureed the soup the consistency should be perfect. You can always add a splash of water once the soup is ready, if you like.
- Use hot stock - the soup will cook faster.
- Storing: Refrigerate for up to 3 days. This soup may thicken as it cools so you may want to add a drop of water when reheating it.
- Freeze for up to 3 months.
Related recipes
Check out also this collection of 12 creamy vegan soups.
Keep in touch!
If you make this simple creamy vegan spinach soup I'd love to know how it turned out for you. What beans did you use? Let me know in the comments below, thanks:)
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Recipe
Creamy Spinach and Bean Soup
Ingredients
- 7.05 ounces (200 g) fresh spinach
- 1x14.11oz can (400 g) white beans use beans plus liquid
- 2 (200 g) small potatoes 7oz, peeled, cubed
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 1 bay leaf
- 2 allspice berries or ¼ tsp allspice powder
- 2 tablespoons olive oil
- 2¾ cups (650 ml) vegetable stock hot
Instructions
- In a pot heat up 2 tablespoons of oil, add the bay leaf, allspice berries, onion and garlic, and cook gently for 3 minutes until softened, stirring often.
- Add the beans, along with the liquid from the can, potatoes and half of the stock, cover, bring to the boil then lower the heat and simmer for 10 minutes (or until the potatoes are fully cooked).
- Add the spinach, the rest of the stock, cover, bring to the boil again then simmer for 3 more minutes, stirring occasionally so all the spinach becomes incorporated into the soup. (It may seem like there is not enough liquid in the pot but do not be tempted to add more at this point as the spinach will release lots of water)
- Remove from the heat, discard the bay leaf and allspice and puree the soup until smooth. Add pepper to taste and serve.
Notes
- Beans: I used butter beans but any white bean variety would work. Remember to use the entire contents of a 400 g can of beans (i.e. beans plus the liquid).
- Add the recommended amount of stock to start with - do not be tempted to add more even if it doesn't seem like there is enough. The spinach will release lots of water so after you've pureed the soup the consistency should be perfect. You can always add a splash of water once the soup is ready, if you like.
- Serving suggestions: Serve as it is or with a dollop of yogurt, splash of cream of knob of butter (for non-vegan options). Delicious with homemade whole wheat breadsticks.
- Storing: Refrigerate for up to 3 days. You may want to add a drop of water when reheating the soup.
- Freeze individual portions for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
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