Vegan creamy spinach and potato soup


I’ve got a confession to make. None of the soup I’ve had on the two days I’ve had soup for lunch for Vegan Monday over the last four weeks has been vegan. This means I have only successfully completed one out of four Vegan Mondays (and that was only because I’d got up too late to have lunch).

Please forgive me though, as I had no idea. I’d been using Marigold Swiss Vegetable Bouillon and it never occurred to me that anyone would put dairy in stock. But after Ocado sent me some Marigold Swiss Vegetable Bouillon with ‘vegan’ written on it in nice big letters, I thought to myself ‘if they’ve gone to the trouble to label that vegan, does that mean the other one isn’t?’ and bah, yes it does mean it isn’t. It has lactose in it, which comes from milk [insert swear word of choice here; mine was ‘bollocks’, in case you’re interested].

Still, a lesson learnt and today’s soup (and therefore tomorrow’s for Vegan Monday) is 100% vegan.

Spinach and potato soup (serves 3-4)
(Adapted from a recipe at BBC Good Food)

1 tbsp olive oil
4 shallots (I only used shallots as I didn’t have an onion), chopped
1 medium potato, diced
150g spinach
2 garlic cloves, crushed
400ml vegan stock
300ml soya milk
1 tbsp lemon juice
1 tsp nutmeg
salt and pepper

  1. Fry the onion and garlic in the olive oil for about 5 minutes.
  2. Add the potato and fry for 1 minute.
  3. Add the stock and simmer for 10 minutes.
  4. Add the milk and bring to a simmer.
  5. Add the spinach and lemon juice and simmer for 15 minutes.
  6. Season with salt and pepper and add the nutmeg.
  7. Whizz in a blender.
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