Spinach and Kale Vegan Soup
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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!

Spinach & Kale Vegan Soup
Spinach & Kale Vegan Soup

If you enjoyed this recipe, check out our One Pot Tomato Vegan Cream Soup with Basil Dressing, you’ll love it!


Spinach and Kale Vegan Soup

Spinach & Kale Vegan Soup

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!
5 from 4 votes

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!

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course, Soups & Creams
Cuisine Fusion
Servings 6
Calories 147.6 kcal

Ingredients
  

SOUP INGREDIENTS

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.
    Spinach and Kale Vegan Soup
  • In a non-stick skillet, over medium heat, heat the vegan butter ans sauté mushrooms.
    Spinach and Kale Vegan Soup
  • In a medium-sized bowl, combine the boiled or canned chickpeas (clean and drained) and the tahini. Stir to coat.
    Spinach and Kale Vegan Soup
  • Serve the soup in bowls with the chickpea-tahini mix and some pomegranate seeds on top or the sauteed chanterelle mushrooms. Enjoy!
    Spinach and Kale Vegan Soup
  • Store in the refrigerator for up to 7 days.
    Spinach and Kale Vegan Soup

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
Keyword Frying, Sauteing, Simmering
Tried this recipe?Mention @veganvvocals or tag #veganvvocals!

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