Vegan Spinach Soup with Apples (Instant Pot Option)

top view of vegan spinach soup served in a bowl.

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.

Course Soup

Cuisine American

Keyword healthy spinach soup, how to make vegan spinach soup, instant pot spinach soup, spinach soup, vegan spinach soup recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 150kcal

Author Gunjan

Ingredients

1 tbsp olive oil
1 cup chopped red apples
2 cups baby spinach
1 tsp crushed garlic
2 cups vegetable broth
salt as per taste
crushed black pepper as per taste
1/2 cup unsweetened coconut milk (tetra pack)
1-2 tbsp vegan cheddar cheese (shredded style) (to garnish)

Instructions

Heat oil in a sauce pan/stock pot/Dutch oven and sauté chopped apples in it at medium flame for 1 minute or until you start getting its aroma. All the apple pieces should be coated in oil.
Next sauté spinach and garlic in it for 1 minute.
Add vegetable broth in it and cook for few minutes. Remove it from the flame and let it cool. Blend it smooth in a blender (you may use immersion blender) and pour the soup back in the same saucepan.
Turn it on at low flame and stir in coconut milk, salt and pepper. Let it cook for few minutes until warmed properly. Keep stirring continuously so as to avoid any curdle. ( Do not over cook at this stage).
Ladle it in the soup bowl and garnish with vegan cheddar cheese. Enjoy!

Video

Notes

Make sure to use tetra pack beverage style coconut milk. However, canned unsweetened and lightened coconut milk can also be used here but the nutritional information will vary.
This taste best when served immediately. However, refrigerate the leftovers to be used the next day.
If you want to store for longer time then do not add cheese. Let the soup cool down completely at room temperature. Do not add cheese. Refrigerate for about 1 week in an air tight glass container. When ready, warm it up on the stove top or in microwave and garnish with vegan cheese before serving.
Oil free option - In a nonstick stockpot/saucepan/Dutch oven, combine apples and vegetable broth first. Let it cook at high until the apples soften and then add garlic and spinach to it. Cook for 2 minutes at high flame stirring at intervals to avoid overflowing. Then, blend it in the blender. Then, pour it back to the same pan and turn it on the flame at low heat. Stir in coconut milk, salt and pepper. Cook at low flame for 1-2 minutes and turn it off. Serve hot.
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 1-2 minutes. (Do not over cook). Turn it off before it starts to bubble. Serve hot with garnishes!

Nutrition