Vegan Spinach Soup with Apples (Instant Pot Option)

This delicious and nutritious Vegan Spinach Soup with Apples (Instant Pot Options) will warm you up on chilly days. Packed with vitamins, minerals, and fiber, this soup combines the earthy flavors of spinach with the subtle sweetness of apples to create a harmonious blend that is both satisfying and comforting.

The combination of green spinach along with sweet juicy apples makes this soup perfect to enjoy all year round.

Its light enough for summer and cozy for winter. It is also a great way to include spinach into your family’s diet.

I always make extra servings so I can enjoy the leftovers for my next day lunch.

I grew up eating spinach soup or palak soup but the addition of apples brings out a unique taste and makes this vegan soup healthier.

Health benefits of spinach

Its high in iron, vitamin C and E. Spinach supports immune system and aides in digestion.

I always endeavor to add spinach into my family’s diet so I often make kidney beans spinach masala which is a great combination of macro and micro nutrients.

I love to serve my special spinach artichoke dip to my guests.

My Palak rice (spinach rice) is my family’s favorite.

Health benefits of apple

Apple eases inflammation while providing satiety. It helps stabilizing blood sugar and lowers cholesterol along with boosting microbiome. Apple is know to reduce blood pressure and is source f fiber and vitamin C. Apple also contains antioxidants.

My apple fritters are excellent Fall treat. For quick dessert craving I make apple crisp which is a family favorite.

Why you will love this

High in iron, vitamin and minerals
Unique combination of sweet and salty flavors
Low in calories and fat
Easy to make and kid friendly
Excellent creamy textured soup without cream
Healthy, gluten free and dairy free

Ingredients

Ingredient notes

Apples – Fuji apples or red delicious apples work great in this vegetarian spinach soup recipe. Also, I used it with skin to add lots of fiber in here.

Spinach – I like to use baby spinach in my recipes. Its easy to use and also it has a smoother taste. However, if desired you may use adult or regular spinach too in this soup.

Garlic – fresh or dried both works great here.

Vegetable broth – I prefer low sodium vegetable broth in my recipes but any regular vegetable broth works perfectly fine here. In fact homemade vegetable broth also works great.

Coconut milk – I always use tetra packed beverage style coconut milk to keep my recipes light and low in calories. But you may also use canned unsweetened and lightened coconut milk (not full fat).

For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.

How to make

Firstly, I heated oil in a stockpot and sauteed chopped apples in it for 1 minute.

Secondly, I added garlic and spinach to it and mixed it well until spinach got withered.

Next, I stirred in vegetable broth and cooked for few minutes on high flame.

Thereafter, I removed it from the heat. Then, I poured it in my blender after cooling it for sometime.

Afterwards, I blended it smooth and poured it back in the same stockpot.

Then, I added coconut milk and seasoned it with salt and pepper. I let it cook on low flame for few minutes stirring constantly.

Lastly, I turned off the flame and ladled in the serving soup bowls. Then, I garnished it with vegan cheddar cheese and served it.

It was the best spinach soup which we enjoyed heartily and happily.

Instant Pot option

Turn on your instant pot at sauté mode and heat oil in it. Then, sauté apples, garlic and spinach for 1 minute. Pour in vegetable broth and stir well. Cancel the sauté mode and close the lid. Seal the valve and turn it on at high manual for 5 minutes. Once done, release the pressure and open the lid, stir in coconut milk while hot and season with salt and pepper. Turn it on at sauté mode again and stir for about minute. (Do not over cook). Turn it off before it starts to bubble. Serve hot!

Serving tips

We love this vegan spinach soup garnished with vegan cheese but it pairs well with whole wheat bread or roasted onion bread. Sometimes, I like to pair it with quinoa dinner rolls and a side of chickpea salad to include protein in our meal.

Storage tips

This vegan spinach soup tastes best when served immediately. If you plan to double the recipe than after its done let the soup cool down to room temperature. Do not add cheese to it. Refrigerate it in a glass container for about 1 week. When ready, warm it well in the microwave or on stove top. Garnish with vegan cheese and enjoy.

Expert tips

• When sauteing apples in oil make sure to keep mixing the apples at intervals by scraping from the bottom so that all the apple pieces are coated in oil.
• It is important to stir in coconut milk at low flame so as to avoid any curdle.

 

More vegan soup recipes

Vegan Taco Soup
Vegan Chowder
Spicy Carrot Amaranth Soup
Jalapeno Pear Soup
Broccoli Cheddar Soup
Cilantro Tofu Soup
Roasted Red Pepper Pasta Soup

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