George This spinach and kale vegan soup is a hearty and healthy soup full of antioxidants, iron, and vitamins, making it especially perfect for winter time!
If you enjoyed this recipe, check out our One Pot Tomato Vegan Cream Soup with Basil Dressing, you’ll love it!
Spinach & Kale Vegan Soup
This spinach and kale vegan soup is a hearty and healthy soup full of antioxidants, iron, and vitamins, making it especially perfect for winter time!
Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Ingredients
SOUP INGREDIENTS
- 3 medium-sized potatoes, chopped
- 7 spring onions, coarsely chopped
- 1 tbsp canola oil
- 100 g frozen kale
- 1 kg frozen spinach
- 1 1/2 l water
- 1/5 tsp ground nutmeg
- 1/2 tsp freshly ground black pepper
- 1 1/2 tsp sea salt
- 2 tbsp fresh lemon juice
TOPPING INGREDIENTS 1
- 240 g boiled or canned chickpeas
- 4 tbsp tahini
- Pomegranate seeds, optional
- A few radishes, optional
TOPPING INGREDIENTS 2
- 150 g chanterelle mushrooms
- 1 tbsp vegan butter
- Pomegranate seeds, optional
- A few radishes, optional
Instructions
- In a large pot, over medium heat, heat a little of oil. Stir in the spring onions and potatoes and let them cook for 5 minutes.
- Add the kale, spinach and water and bring to a boil. Immediately reduce to a simmer. Let it simmer for 25 minutes.
- Transfer to a high-speed blender and blend until smooth.
- In a non-stick skillet, over medium heat, heat the vegan butter ans sauté mushrooms.
- In a medium-sized bowl, combine the boiled or canned chickpeas (clean and drained) and the tahini. Stir to coat.
- Serve the soup in bowls with the chickpea-tahini mix and some pomegranate seeds on top or the sauteed chanterelle mushrooms. Enjoy!
- Store in the refrigerator for up to 7 days.
Notes
The nutrition facts don’t include the toppings.
Nutrition
Serving: 290gCalories: 147.6kcalCarbohydrates: 23.6gProtein: 7.4gFat: 3.3gSaturated Fat: 0.3gSodium: 729.8mgPotassium: 1402.28mgFiber: 6.4gSugar: 2.4g
Tried this recipe?Mention @veganvvocals or tag #veganvvocals!
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