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    Sift » Blog » Dairy Free

    Published: Feb 10, 2021 · Modified: Sep 5, 2022 by Laura Sirkovsky-Kauffman · This post may contain affiliate links.

    Spinach Soup

    Jump to Recipe Print Recipe

    This spinach soup recipe is packed full of flavor, healthy ingredients, and is the perfect meal to warm you up on a chilly day.

    I wish I could take credit for this recipe as it is that good. However, it is created by my absolute fave, Yotam Ottolenghi. He continues to publish cookbook after cookbook and the flavors are always out of control. His latest book, Flavor, is a mix of vegetarian and vegan recipes. While that may not necessarily be your thing, I find that you are never really “missing” the meat. This soup has different textures and flavors that elevate it in a great way. It is super healthful and ready in under an hour. Let’s get to making it.

    What do you need for your spinach soup recipe?

    1. 4 cups cilantro
    2. 1 ½ cups parsley
    3. 14 cups baby spinach (sounds like a lot but it isn’t)
    4. ½ cup olive oil
    5. 1 onion
    6. 5 garlic cloves crushed
    7. 2 green chiles (finely chopped)
    8. 1 tablespoon + 1 teaspoon ground cumin
    9. ¾ teaspoon ground cinnamon
    10. 1 tablespoon ground coriander
    11. 1 ½ teaspoon sugar
    12. 2 lemons (2 tablespoon of lemon juice)
    13. 4 cups vegetable stock
    14. 1 pound gold potatoes (cut into chunks)
    15. 9 oz jar butter beans
    16. table salt

    How do you make it?

    While it seems like a lot of ingredients, most of them you have in your kitchen already. So, now, let us make the soup!

    1. In batches, add the cilantro, spinach, and parsley into a food processor. Pulse it is finely chopped and set aside. If you do not have a food processor, you can do this by hand.
    2. Put 5 tablespoon of the olive oil into a large, heavy-bottomed pot on medium heat. Add the onion and fry until golden brown. Add the garlic, chiles, and all of the spices. Cook for 6 minutes, stirring often.
    3. Increase the heat to high and add the chopped herbs to the pot along with the remaining 3 tablespoon of olive oil. Cook for 10 minutes, stirring occasionally. The spinach will turn a dark green (almost gray). Stir in the lemon juice, sugar, stock, and ¾ teaspoon salt. Bring to a rapid simmer then decrease the heat to medium. Add the potatoes and cook gently until they are soft (about 25 minutes). After the 25 minutes, add the beans and cook for 5 minutes.
    4. Remove the pot from the heat and serve immediately!

    Why should you make this spinach soup recipe?

    It is such a hearty dish and so incredibly healthful. It is one of those meals that it actually surprised me how good it tastes for how healthy it is. I feel if you didn’t like spinach that this could be the dish to change your mind.

    Looking for something similar?

    Fish Soup click here
    Butternut Squash Bisque click here
    Beer Steamed Mussels click here

    Vegan Spinach Soup Recipe

    Spinach Soup

    Laura Sirkovsky-Kauffman
    This spinach soup recipe is the perfect balance of sweet and savory. Quick, easy, and ready under one hour. Make it today!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Dinner
    Cuisine Tunisian
    Servings 4 servings
    Calories 501 kcal

    Ingredients
      

    • 4 cups cilantro
    • 1 ½ cups parsley
    • 14 cups baby spinach sounds like a lot but it isn't
    • ½ cup olive oil
    • 1 onion
    • 5 garlic cloves crushed
    • 2 green chiles finely chopped
    • 1 tablespoon + 1 teaspoon ground cumin
    • ¾ teaspoon ground cinnamon
    • 1 tablespoon ground coriander
    • 1 ½ teaspoon sugar
    • 2 lemons 2 tablespoon of lemon juice
    • 4 cups vegetable stock
    • 1 pound gold potatoes cut into chunks
    • 9 oz jar butter beans
    • table salt

    Instructions
     

    • In batches, add the cilantro, spinach, and parsley into a food processor. Pulse it is finely chopped and set aside. If you do not have a food processor, you can do this by hand.
    • Put 5 tablespoon of the olive oil into a large, heavy-bottomed pot on medium heat. Add the onion and fry until golden brown. Add the garlic, chiles, and all of the spices. Cook for 6 minutes, stirring often.
    • Increase the heat to high and add the chopped herbs to the pot along with the remaining 3 tablespoon of olive oil. Cook for 10 minutes, stirring occasionally. The spinach will turn a dark green (almost gray). Stir in the lemon juice, sugar, stock, and ¾ teaspoon salt. Bring to a rapid simmer then decrease the heat to medium. Add the potatoes and cook gently until they are soft (about 25 minutes). After the 25 minutes, add the beans and cook for 5 minutes.
    • Remove the pot from the heat and serve immediately!

    Nutrition

    Calories: 501kcalCarbohydrates: 55gProtein: 13gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 1132mgPotassium: 1770mgFiber: 14gSugar: 10gVitamin A: 13357IUVitamin C: 121mgCalcium: 224mgIron: 9mg
    Love this recipe?Mention @siftrva or tag #siftrva!
    « Orange Olive Oil Cakes
    Kronk’s Spinach Puffs »

    About Laura Sirkovsky-Kauffman

    Hi! My name is Laura. In 2010, I discovered that due to health reasons I could no longer eat gluten. As a major foodie, I have spent the past 11 years working on making all of my favorite dishes gluten free without compromising on flavors, textures, and overall taste! Sift is where I share those recipes with you. Let's dive in!

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    Hi, I'm Laura! Welcome to Sift. I help home bakers and cooks achieve impressive and delicious recipes. You and your guests will be asking, "are you sure this is gluten free".

    More about me →

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