Dairy-Free Creamy Spinach and Basil Soup

bowl of green soup with pistachios on top text reads dairy-free creamy spinach and basil soup

A one-pot soup to brighten your day any time of year. Potatoes give a creamy feel without adding any dairy, and orange juice, poppy seeds, and fresh greens bring a summertime feel even in the middle of winter.

Equipment & Ingredients

(Jump to the recipe below for exact amounts.)

  • Equipment: large Dutch oven or crock pot, immersion blender
  • Soup ingredients: olive oil, onion, garlic, soy sauce, balsamic vinegar, orange juice, ground black pepper, poppy seeds, dried parsley, potatoes, water, fresh spinach and basil
  • Garnish: pistachios or topping of choice

Video Overview

Load Up That Dutch Oven

Start by heating olive oil over medium heat in your Dutch oven or crock pot until it shimmers.

Add chopped onion and garlic. Cook, stirring frequently, until onion has become translucent and garlic is fragrant.

Add potatoes, soy sauce, balsamic vinegar, orange juice, ground black pepper, poppy seeds, and parsley.

Add about 4 cups of water or enough to submerge your potatoes.

Cover, increase heat to high, and cook until potatoes are soft enough to slice with a fork (about 20 minutes).

Reduce heat to medium and uncover.

If needed, add additional water 1/4 cup at a time to submerge potatoes.

Add fresh spinach and cook until spinach has softened.

Turn off heat and add fresh basil to your pot.

Using an immersion blender or working in batches with a traditional blender, blend to desired consistency.

And that’s it!

Garnish with pistachios or topping of choice.

Video & Recipe Recap

Dairy-Free Creamy Spinach & Basil Soup

Potatoes give a creamy feel without adding any dairy, and orange juice, poppy seeds, and fresh greens bring a summertime feel even in the middle of winter.
Prep Time 15 minutes
Cook Time 40 minutes
Course Dinner, Lunch, Main Course, Side Dish, Soup
Cuisine American
Servings 6
Calories 474 kcal

Equipment

  • Dutch oven or large crock pot
  • immersion blender or traditional blender

Ingredients
  

Soup

  • ¼ cup olive oil
  • 1 onion chopped (about 1.5 cups)
  • 6 cloves garlic chopped
  • 2 tbsp soy sauce low sodium used in this recipe
  • 3 tbsp balsamic vinegar
  • ½ cup orange juice
  • 1 tsp ground black pepper
  • 1 tbsp poppy seeds
  • 1 tbsp dried parsley
  • 5 potatoes chopped into 1-inch cubes (about 5 cups)
  • 4 cups water plus more to reach desired consistency
  • 6 cups fresh spinach leaves
  • 4 cups fresh basil leaves

Garnish

  • ¾ cups pistachios

Instructions
 

  • Start by heating olive oil over medium heat in your Dutch oven or crock pot until it shimmers.
  • Add chopped onion and garlic. Cook, stirring frequently, until onion has become translucent and garlic is fragrant.
  • Add potatoes, soy sauce, balsamic vinegar, orange juice, ground black pepper, poppy seeds, and parsley.
  • Add about 4 cups of water or enough to submerge your potatoes.
  • Cover, increase heat to high, and cook until potatoes are soft enough to slice with a fork (about 20 minutes).
  • Reduce heat to medium and uncover.
  • If needed, add additional water 1/4 cup at a time to submerge potatoes.
  • Add fresh spinach and cook until spinach has softened.
  • Turn off heat and add fresh basil to your pot.
  • Using an immersion blender or working in batches with a traditional blender, blend to desired consistency.
  • Garnish with pistachios or topping of choice.

Video

Keyword Made from Scratch, Meatless Dinner, Soup, Vegan

Nutrition Information

Serving Size: 1 cup

Total Servings: 6

Amount per Serving:

Calories 474
Total Fat 15.2g

Saturated Fat 1.9g
Cholesterol 0mg
Sodium 1260mg
Total Carbohydrate 74.1g
Dietary Fiber 15g
Total Sugars 7.5g
Protein 20.8g
Vitamin D 0mcg
Calcium 763mg
Iron 15mg
Potassium 2091mg

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