Soup is such a great way to use up any extra veggies in the fridge – and this vegan Spinach and Potato soup is no exception. This recipe packs TONS of flavor and is ready in just 35 minutes. Feel free to change up the spices or veggies to fit what you have, just don’t forget the spinach and potatoes that add such a hearty and healthy quality to this soup.
Why I Love this Recipe
- Quick & easy – Just wash, peel, and chop your veggies and throw them into the pot! Let the spices do the rest of the work in making this delicious main dish.
- Easily customized – Add in any veggies you want to use up! Green beans, bell pepper, or even corn would go great with this soup.
- Good for any season – This soup is the perfect cozy warm-up meal in the winter, but don’t discount it the rest of the year when all those fresh herbs and veggies are in season – especially the summer and fall.
Ingredients
- Spinach – This soup is my go-to when I need to use up fresh spinach in the fridge, but you can make it with frozen as well, just use half the amount.
- Potatoes – I prefer the creamy texture and flavor of the Yukon gold potatoes, but you could try this with Russet potatoes, baby potatoes, or even red potatoes in a pinch.
- Yellow onion – Again, I prefer the milder flavor of the yellow onion, but if all you have is white or red, go for it!
- Veggies – I almost always have carrots on hand for this soup, but other veggies that would go great in this soup are chopped green beans, celery, chopped cauliflower, or cabbage – whatever you like!
- Vegetable broth – Feel free to switch it up to chicken or beef broth if you aren’t vegan. This would also be delicious with mushroom broth. If you don’t have any broth on hand, fear not! You can just use water, but make sure to double to spices to get that amazing flavor.
- Small noodles – Orzo, pastina, or ditalini are my favorite. You could also use rice instead for a gluten-free option, just adjust your cooking times or fully cook the rice before stirring it in on the last step.
- Spices – You can change up the spices however you like, but I love this combo together. The key to the richness of the flavor is the vegan chicken bouillon, so I do not recommend omitting that.
How to Make Spinach and Potato Soup
Prep the Veggies
Start by peeling and chopping the carrots and onion and throw them into a large stock pot along with all of the spices (except the bay leaves) and a little olive oil. Sauté over medium heat for about 5 minutes or until the onion begins to soften. I like adding the spices during this step to allow the flavors to cook into the veggies as they sauté.
Add the Broth
Next, add in the vegetable broth and bay leaves and bring the pot to a boil. While waiting for the broth to boil, peel and chop the potatoes. Once the broth is boiling, add in the potatoes and allow to simmer for 10 minutes or until the potatoes are fork tender.
You can either add the orzo in at the same time as the potatoes or cook it separately while the potatoes boil and stir it in with the spinach during the last step. If you do cook the noodles right in the pot, just know that your broth will be a bit starchier and thicker once stored in the fridge. This doesn’t change the flavor of the soup at all, but you may want to thin it out with some more broth when reheating.
Add the Spinach
Once the potatoes are fork-tender, remove the pot from heat and stir in the fresh spinach. If you are using frozen spinach, lower the pot to a simmer and stir in while still over heat for about 1-2 minutes.
How to Store Spinach and Potato Soup
- Fridge: This soup stores well in the fridge for 5-7 days.
- Reheat: Reheat this soup in portions in the microwave or on the stovetop. You can choose to add a bit of broth or water to thin it out when you reheat it, but this is not necessary.
More Tips for Making Spinach and Potato Soup
- Not Vegan? Use chicken or beef broth and/or bouillon cubes instead of vegetable. Add shredded rotisserie chicken. Serve with parmesan cheese.
- Gluten-Free? Use a gluten-free noodle or swap the noodle out with rice.
- Want more protein? Add a can of rinsed and drained cannellini beans or chickpeas.
Looking for more delicious vegan soups? Try my Vegan Baked Potato Soup or Vegan Dumpling Soup!
Spinach and Potato Soup
Equipment
- Cutting board
Ingredients
- 4 cups fresh spinach, loosely packed
- 3- 4 medium Yukon gold potatoes, chopped
- 1 large yellow onion
- 2 large carrots
- 6 cups vegetable broth or stock
- 1 cup small noodle such as orzo
- 1 tbsp olive oil
- 2 tsp garlic powder
- 1 ½ tsp oregano
- 1 tsp Vegan chicken salt
- ½ tsp salt
- ½ tsp black pepper
- 1 cube Vegan chicken boullion
- 2 bay leaves
Instructions
- Peel and chop the carrots and onion, and toss them into a large stock pot with all of the spices and a bit of olive oil. Sauté over medium heat for about 5 minutes or until the onion begins to soften.
- Add the vegetable broth and bay leaves and bring the pot to a boil.
- While waiting for the broth to boil, peel and chop the potatoes. Add them to the pot once the liquid is boiling and let it boil for 10 minutes. You can either add the orzo at this time or cook it separately and add it in the final step.
- Once the pot has boiled for 10 minutes, insure the potatoes are fork-tender. Remove from heat and stir in the fresh spinach.
- Serve and enjoy!
Notes
- If you cook the noodles right in the broth, just know that your broth will be a bit starchier and thicker once stored in the fridge. This doesn't change the flavor of the soup at all, but you may want to thin it out with some more broth when reheating.
- If you are using frozen spinach, do not remove the pot from heat in step 4, but lower the pot to a simmer and stir in the frozen spinach while it is still over heat for about 1-2 minutes.
- Not Vegan? Use chicken or beef broth and/or bouillon cubes instead of vegetable. Add shredded rotisserie chicken. Serve with parmesan cheese.
- Gluten-Free? Use a gluten-free noodle or swap the noodle out with rice.
- Want more protein? Add a can of rinsed and drained cannellini beans or chickpeas.
