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. Check out Vegan Spinach Artichoke Dip, Spinach Tofu Salad, Potato, And Spinach Curry.

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 prepared.  In the Caribbean, the leafy greens of choice are callaloo or taro leaves and in North America, it is spinach or kale. 

Vegan Spinach Soup Ingredients

• Coconut Oil: Used as the base for sautéing, it imparts a subtle sweetness and helps to release the flavors of the aromatics.
• Onion and Garlic: These staples provide a savory depth, enhancing the soup’s robust flavor profile.
• Green Onion and Celery: Add freshness and a slight crunch, contributing layers of flavor and texture.
• Thyme: Offers a hint of earthy and lemony notes that complement the greens perfectly.
• Spinach: The star of the soup, spinach is packed with nutrients and wilts into the broth, offering a mild and slightly earthy flavor.
• Vegetable Bouillon: Concentrates the vegetable flavors in the broth, enriching the overall taste of the soup.
• Coconut Milk: Brings a creamy texture and exotic flair, balancing the spices and smoothing out the soup’s body.
• Vegetable Broth: Serves as the liquid foundation, providing a light but flavorful base that supports all the other ingredients.
• Allspice: Adds a warm, aromatic touch that enhances the soup’s complexity.
• Scotch Bonnet Pepper: Introduces a heat element that can be adjusted to taste, adding a vibrant kick.
• Potato: Adds heartiness to the soup, absorbing flavors and thickening the broth.
• Dumpling (optional): Offers an additional texture contrast, making the soup more filling and comforting.

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. 

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

Other Flavor Vegan Soups To Try

•  White Bean Soup
• Potato Leek Carrot Soup
• Vegan Red Peas Soup
• Zucchini Soup
• Vegan Tomato Soup

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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. 

5 from 9 votes

Print Pin Rate

Course: Soup

Cuisine: Jamaican

Keyword: vegan spinach soup

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 4 servings

Calories: 164kcal

Equipment

• 1 large pot

Ingredients

• 1 tablespoon coconut oil
• 1 small onion chopped
• 4 cloves garlic minced
• 3 green onions chopped
• 2 stalks celery chopped
• 1 teaspoon dried thyme
• 2 cups spinach chopped
• 1 vegetable bouillon
• 1 15 ounce can coconut milk
• 4 cups vegetable broth
• 6 allspice berries
• 1 Scotch Bonnet pepper
• 1 medium potato or Caribbean sweet potato, peeled and diced

Dumplings

• 1/2 cup all-purpose gluten-free flour
• 1/4 cup water
• 1/8 teaspoon salt

Instructions

• 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.
• 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.

Dumpling Recipe

• 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 the simmering stew.

Nutrition

Calories: 164kcal | Carbohydrates: 31g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 1062mg | Potassium: 369mg | Fiber: 5g | Sugar: 7g | Vitamin A: 10057IU | Vitamin C: 14mg | Calcium: 67mg | Iron: 2mg