Dinner | Lunch

Spinach Potato Soup (plant-based, gluten-free)

Spinach Potato Soup

The bright green of this creamy spinach potato soup makes me very happy. I can eat a big bowl of this for lunch or dinner on its own, but you could also have it as a side dish for something else. Thanks to Trevor and Jennifer for inspiration.

As the green leaves shine at me outside my kitchen window today, I'm reminded of the need to actively spread kindness and love in the world, rather than just refraining from spreading hatred and fear.

It takes effort to put yourself out there as a ray of light for others to follow, and many days it's easier for me to hide.

But as one of my favorite yoga teachers used to recite with us after every class:

Where there is darkness, may we bring light (active)

Where there is sadness, may we spread joy (active)

May all beings live in peace (including us)

Thank you for this day (gratitude)

Namaste (the light in me sees the light in you)

It starts with kindness and love towards ourselves, where there is darkness and sadness inside us.

What is one kind thing you can do for yourself today, to start spreading joy in the world? I'm giving myself extra time to cook and create, which is my favorite, nourishing thing to do.

I hope you enjoy this recipe, which is #275 of our 1,000 Food Experiments to create sustainable meals for our family and yours.

  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp sage or thyme
  • 1 pound potatoes (yellow or white) (3-4 medium)
  • 2-3 cups vegetable broth or water
  • 1 cauliflower, chopped
  • 3-4 cups baby spinach
  • 1 lemon, squeezed
  • Salt and nutritional yeast to taste
  1. In a large pot, heat the olive oil over medium high heat. Add the onion and cook for 5 minutes, stirring frequently, until it starts to soften and brown, then add the garlic and sage.

  2. Once the garlic has had a minute or two to be mixed into the onions and get nice and warm, add the chopped potatoes and just enough broth to barely cover the potatoes, about 2-3 cups.

  3. Next, add in the chopped cauliflower, give everything a quick mix, then cover the pot and reduce to medium heat. Let it bubble away for 10-15 minutes until the potatoes and cauliflower are nice and soft.

  4. Add in the spinach next, and mix it in so the spinach just starts to wilt. Squeeze in the lemon, making sure not to let any lemon seeds fall into the pot. Season with salt if you like.

  5. Transfer the soup to your blender with a big ladle and blend it in batches, storing the blended soup in a large bowl while you’re getting the next batch from the pot. Once it’s all blended, return all the soup to the pot and heat it through, stirring and tasting for salt and pepper. Add more as needed. Serve your spinach potato soup piping hot, with nutritional yeast sprinkled on top if you like! Feel the love.

Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Wishing you and your family a healthy, happy day with lots of love!

Main Course
Vegan
comfort food, gluten-free, plant-based