Winters bring back my love for fresh leafy greens and if you are following me, you know Palak Paneer (Spinach Paneer) is my family favorite along with Bathua Paratha, Saag Paneer, Chana Saag. So easy and flavorful! It is natural for Freshly boiled greens to leave the water and I was on the hunt for recipes that can help me watery texture. I stumbled upon My Pure Plants’ Spinach Vegan Soup and I loved the idea of adding Potatoes. Potatoes add a natural creamy texture and the gravy or soup is no more watery. This Creamy Spinach Soup with Potatoes is amazingly delicious with a perfect velvety texture and all that tastes is vegan (GF too) with wholesome ingredients! Made easily in one pot, this pressure cooker recipe saves you time. Top it with croutons and enjoy it as a hearty meal! Find More Spinach Recipes- Palak Chana Dal, Chana Saag, Saag Paneer, Palak Paneer, Paneer Wrap. Find More Healthy Soups- Mushroom and Spinach Soup, Mushroom Soup without Cream, Clear Vegetable Soup, Lentil Carrot Soup, Creamy Vegan Tomato Soup.
Ingredients
See the recipe card for exact measurements of the ingredients.
Spinach: I have used freshly sorted spinach leaves. You may use frozen spinach as well. Here in India, we get local produce in winter and I prefer using that. Potatoes: Any good variety of potatoes works well. They add a natural creamy texture without dairy. Onion, Tomato Ginger and Garlic- Freshly grated ginger garlic adds amazing flavor. Highly recommend that. You may use ginger garlic paste too. Olive Oil: Can use any vegan cooking oil. Spices- Black pepper and red chili powder. Green Chili- Though optional, add the perfect spicy kick. Adjust the heat. Lemon Juice- Freshly squeezed lemon juice balances savory and spicy flavors.
How To Make Vegan Spinach Soup Without Cream
Step 1. Wash and Prep Vegetables
Sort Spinach leaves (this can be done a day in advance). Wash and chop onion, tomato, green chili. and potatoes. Grate Ginger and garlic.
Step 2. Temper Onions
Heat olive oil in a pressure cooker. Add green chili, garlic, and ginger. Cook for a minute and add chopped onions, cooking until the onions turn translucent.Add chopped tomatoes, salt and spices. Cook until the tomatoes soften.
Step 3. Add Spinach and Potatoes
Add spinach and cook for a minute. Spinach will leave water and change color to dark green. This takes about 2 minutes. Then add chopped potatoes.
Step 5. Pressure CookPressure cooker on full flame for 2-3 whistles and switch off. Let the cooker cool off and don’t release the pressure.
Use an immersion blender (or transfer to a regular blender) to blend the soup until smooth and creamy.
Step 6. Serve
Add more water if needed to reach your desired consistency. Taste and adjust salt or pepper as needed.
Serve the delicious creamy vegan spinach soup with bread croutons and enjoy!
Expert Tips
Using fresh spinach leaves add the best flavor. I always blend green leafy soups or curries as it makes the dish kids friendly. The soup color won’t be very dark green as we add potatoes and cooked potatoes add natural starch/cream which lightens the color of the soup. If you are sorting leaves a day ahead, don’t wash them. Just sort and warp in clean newspaper and wash before using. The leftover soup would thickened up. Add water when reheating to serve again.
More Vegan Soups:
Roasted Garlic Tomato Soup With Basil- Vegan Homemade Healthy Beet Recipes- Veg/ Vegan, Easy & Creative Mushroom Soup Without Cream {Healthy & Vegetarian} Low-Calorie Beetroot Soup {Vegetarian & Healthy} Easy Thai Vegetable Soup with Coconut Milk 15+ Healthy Low Cal Vegetarian Soups
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