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Creamy Spinach and Parmesan Soup Recipe

Hearty, smooth, and nutty vegan soup combining vibrant spinach with savory plant-based parmesan for a luxurious, comforting bowl.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 4 cups fresh spinach washed and chopped
  • 1 cup unsweetened plant-based milk soy, oat, or almond
  • ½ cup vegan parmesan grated
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 2 cups vegetable broth
  • ½ tsp nutmeg
  • Salt and pepper to taste
  • Optional: fresh parsley for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat; sauté onion and garlic until fragrant, about 3–4 minutes.
  2. Add chopped spinach; cook 2–3 minutes until wilted.
  3. Pour in vegetable broth and plant-based milk; stir in nutmeg.
  4. Simmer 10 minutes, allowing flavors to meld.
  5. Remove from heat; blend with immersion blender until smooth and creamy.
  6. Stir in vegan parmesan; season with salt and pepper.
  7. Serve hot, garnished with parsley and a side of crusty bread.

Notes

Nutritional Values (per serving)

  • Calories: 140
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Protein: 6g

Vitamins & Minerals (per serving)

  • Vitamin A: 80%
  • Vitamin C: 10%
  • Calcium: 15%
  • Iron: 12%
  • Vitamin K: 55%

Notes & Tips

  • For creamier texture, use a high-speed blender instead of immersion blender.
  • Vegan parmesan adds nutty depth; adjust quantity for stronger flavor.
  • Simmer slowly to avoid watery soup.
  • Nutmeg enhances warmth—don’t skip it.
  • Add croutons or roasted seeds for extra texture.