Name: Creamy Spinach and Bean Soup
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 6 people
Ingredients: 200 g fresh spinach; 400 g canned white beans (use beans plus liquid ); 200 g potatoes (peeled, cubed (approx. 2 small potatoes)); 1 onion (finely chopped); 2 garlic cloves (finely chopped); 1 bay leaf; 2 allspice berries (or 1/3 tsp allspice powder); 2 tbsp olive oil; 650 ml vegetable stock (hot)

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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 and 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 the same method in roasted sweet potato soup, spinach and pea soup, as well as creamy broccoli spinach soup).

I added a can of beans (along with the liquid from the can so nothing gets wasted!) and a couple of potatoes for bulk and more protein so no one will leave the table hungry:)

Equipment you’ll need

Kitchen scale/measuring cup
Chopping board, knife and vegetable peeler
Large pot with lid and spoon
Hand blender

How to make creamy spinach soup: step-by-step

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.

Chopped onions and bay leaf in large pot with spoon.

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).

Butter beans and cubed potatoes with stock in large pot.

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.

Partly pureed spinach soup in large pot with stick blender end piece.

5. Add pepper to taste (you may not need to add any salt) and serve (see Serving Suggestions below).

Cream of spinach soup in green bowl with spoon, baguette and green cloth in background.

Top tips for making cream of spinach soup

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.

More easy creamy soups

Check out also this collection of 12 creamy vegan soups.

Keep in touch

If you make this simple 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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