1. Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be used in a pinch. Just be sure to thaw and squeeze out excess moisture before adding it to the soup. However, fresh spinach will give you a brighter flavor and color, which is ideal for this minty, vibrant soup.

2. What kind of mint works best in this soup?

Fresh spearmint is the best choice for this recipe. Its mild, sweet flavor complements the spinach beautifully without overpowering it. Avoid peppermint, as its menthol intensity can dominate the dish.

3. Is this spinach soup with mint suitable for meal prep?

Absolutely. This soup keeps well in the fridge for up to 4 days and can be served either chilled or reheated. It's perfect for make-ahead lunches or as a starter for dinner parties. Just store it in an airtight container to maintain freshness.

4. Can I make this soup creamier without dairy?

Yes! This soup is naturally creamy thanks to the potato, but for an extra luxurious texture, blend in a bit of coconut milk or cashew cream . These plant-based options add richness while keeping the recipe fully vegan and dairy-free.

Spinach Soup with Mint – Easy Vegan Recipe

Name: Spinach Soup with Mint
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Vegetarian
Ingredients: 2 teaspoons olive oil: for sautéing the onions; 1 medium onion: adds aromatic base and flavor; 1 medium Yukon gold potato: gives the soup a creamy texture; 4 cups vegetable or chicken broth: creates the soup base and adds umami; 1/2 teaspoon sea salt: enhances overall flavor; 1/4 teaspoon black pepper: adds mild spice and balance; 6 cups fresh spinach leaves (about 1/2 pound): provides nutrients and vibrant color; 1/2 cup packed fresh mint leaves: brings a fresh and cooling flavor; 2 teaspoons apple cider vinegar: brightens the flavor; Optional garnishes: chive blossoms, chopped mint, chives, pea shoots, coconut milk or yogurt

Description

Creamy and refreshing, this Spinach Soup with Mint is a nourishing vegan and gluten-free dish that’s perfect served warm or chilled. Packed with fresh spinach, potatoes, and mint, it offers a smooth texture and a subtle herbal lift, making it ideal for any season.

Ingredients

Scale

2 teaspoons olive oil: for sautéing the onions
1 medium onion: adds aromatic base and flavor
1 medium Yukon gold potato: gives the soup a creamy texture
4 cups vegetable or chicken broth: creates the soup base and adds umami
1/2 teaspoon sea salt: enhances overall flavor
1/4 teaspoon black pepper: adds mild spice and balance
6 cups fresh spinach leaves (about 1/2 pound): provides nutrients and vibrant color
1/2 cup packed fresh mint leaves: brings a fresh and cooling flavor
2 teaspoons apple cider vinegar: brightens the flavor
Optional garnishes: chive blossoms, chopped mint, chives, pea shoots, coconut milk or yogurt

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Instructions

In a large saucepan, heat olive oil over medium heat. Add the chopped onion and sauté for a few minutes until softened.
Add the chopped potato, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes until the potato is tender.
Remove the pot from heat. Add the fresh spinach, mint, and apple cider vinegar. Stir until the spinach is just wilted.
Using an immersion blender or regular blender, blend the soup until completely smooth and creamy.
Taste and adjust seasoning if needed. Serve warm or chilled, garnished with your choice of fresh herbs or a swirl of coconut milk or yogurt.

Notes

Do not overcook the spinach to retain its vibrant green color and nutrients.
Use fresh spearmint for the best herbal flavor without overpowering the soup.
The soup can be served hot or cold, making it versatile for different seasons.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For extra creaminess, add a swirl of coconut milk or cashew cream before serving.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Soup
Method: Stovetop, Blending
Cuisine: Vegetarian, Vegan

Nutrition

Serving Size: 1 ½ cups
Calories: 130
Sugar: 2.3 g
Sodium: 288.4 mg
Fat: 4.2 g
Saturated Fat: 0.9 g
Unsaturated Fat: 3.3 g
Trans Fat: 0 g
Carbohydrates: 17.9 g
Fiber: 4.6 g
Protein: 8.4 g
Cholesterol: 0 mg