Recipe: Spinach and Tomato Soup

Vegan spinach and tomato soup

This morning, I opened the freezer to get some frozen fruit to make myself a nice healthy smoothie. Then I saw the crumpets… but – get me and my steely resolve – I resisted them, telling myself I’d have the crumpets for lunch instead.

I don’t know what happened but, instead of toasting the crumpets at lunchtime, I made some spinach and tomato soup. Not really the same thing, is it? Ho hum.

I made this vegan soup in my soup maker but if you’re going to make it on the hob, then fry the onion and garlic for a few minutes, add the rest of the ingredients, simmer for 20 minutes or so, then blend.

You can use any stock you like but I made my own ‘instant chicken’less bouillon powder’ from the recipe on the Gentle Chef website.

Vegan spinach and tomato soup

Recipe: Spinach and Tomato Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Vegan
Serves: 4
  • 1 onion, chopped
  • 150g potato, chopped
  • 3 large handfuls of spinach
  • 2 garlic cloves, crushed
  • 1 tin chopped tomatoes
  • 500ml stock
  • salt and pepper to season
  • Chilli flakes and cumin seeds to taste
  1. Add everything to the soup maker, cook for about 20 minutes, then blend.
  2. Taste and adjust the seasonings as necessary.


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