Vegan Spinach Soup

This amazing Vegan Spinach Soup is such a hearty and comforting soup. A Jamaican-style recipe, spinach cooked in seasoned coconut milk with thyme, scallion, and pepper. 

Vegan Spinach Soup

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I decided to make this vegan spinach soup that is similar to traditional Jamaican pepperpot soup, I used spinach instead of callaloo and the result was remarkable. 

Vegan spinach soup in a while bowl,

My other Jamaican soup recipes are also a huge hit whenever I serve them, my Red Peas Soup, Pumpkin Soup, and Gungo Peas Soup are a must try. 

Pepperpot soup is an African stew that originated in West Africa and made its way to the Caribbean and Atlantic coast of North America by the Slave trade. 

The traditional version had meat, starches, leafy greens cooked in a flavorful seasoned broth with hot peppers. 

Depending on the location, different leafy green vegetables were used, for example, in the Caribbean the leafy greens of choice is callaloo or taro leaves and in North America, it is spinach or kale. 

How To Cook Vegan Spinach Soup

To make the spinach soup vegan, I not only omitted the meat but I boost the flavor by including onion, garlic, green onions, thyme, vegetable broth, vegetable bouillon, Scotch bonnet pepper and allspice berries cooked in coconut milk.

I also added potatoes and dumplings to the stew and let it simmer until thickened.  My family enjoyed it. 

Spinach Soup Vegan in the pot with yellow Scotch bonnet pepper on top

Other Vegan Stews To Try

Easy Vegan Spinach Soup, overhead shot of white bowl.

If you make this Vegan Spinach Soup recipe, snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

 


Categories

Categories: ,
Course:
Cuisine:

Nutrition

Energy:
248 kcal / 1037 kJ
Fat:
17 g
Protein:
8 g
Carbs:
17 g
Per portion

Cooking Time

Preparation:
15 min
Cooking:
30 min
Ready in:
45 min
For:
4 Servings

Ingredients

Dumplings

Instructions

  1. Heat oil in a large pot on medium heat, add onion and cook until soft, about 2 minutes. Stir in garlic, green onions, celery, thyme and cook until fragrant.
  2. Add spinach and stir until wilted. Add vegetable bouillon, coconut milk, vegetable broth, allspice berries, potatoes, dumplings and Scotch Bonnet. Bring to a boil, reduce heat to simmer for about 25-30 minutes.

For The Dumplings

  1. Place flour and salt in a bowl. Add water and mix to make a stiff dough. Pinch off small pieces of dough and roll into the palm of hands to make long thin dumplings. Drop into simmering stew.

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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6 Comments
  1. Kristin
    April 13, 2019

    Hi Michelle,
    Do you think this would taste good with kale instead of spinach? And with regular sweet potato instead of Caribbean sweet potato?

    • Michelle Blackwood
      April 13, 2019

      Kristin, I believe it will taste great as well. I just didn’t prepare the soup like that. If you try it with the adjustments, please let us know how it turned out.

  2. Evie
    January 17, 2019

    Everyone loves a good soup and I love finding new ones.

    • Michelle Blackwood
      January 17, 2019

      Thank you Evie, hope you enjoy it.

  3. Philly
    January 3, 2019

    Oh I need to try this…. I have a lot of frozen spinach… will it work if yes how much.

    Thanks for the reply

    • Michelle Blackwood
      January 3, 2019

      Absolutely Philly, 2 cups frozen is great. This recipe is very forgiving.