Vegan Creamy Potato Soup with Beans and Spinach

People ask me all the time where I get my recipe inspiration from. I try to stick with what is in season and gather my inspiration from there. Root vegetables are in season, and the colder weather makes me crave soup. Hence why I made this Vegan Creamy Potato Soup with Beans and Spinach.

This vegan creamy potato soup is creamy without the dairy. In my opinion a lot of potato soups are lacking in nutrition because they are simply potatoes and cream, so I really wanted to pump up the nutrients in this recipe. Cashew butter provides the creaminess and some healthy fats. White beans also provide creaminess and add protein to this recipe. I also added in celery and kale for some extra veggies.

This soup might be my favorite soup recipe ever. I made it when I was sick and it was an instant mood booster. It is also an extremely easy to make recipe. Put all of your ingredients in a pot and then simmer until tender. Then you add the cashew butter and blend. So easy and delicious.

This creamy vegan and high protein potato soup is

• high protein
• easy to make
• healthy for you
• full of veggies
• the ultimate vegan comfort food

Ingredients for vegan potato soup with cashew butter

• onion
• leek
• garlic
• celery
• yukon gold potatoes
• white beans
• chives
• smoked paprika
• lemon
• thyme
• italian or all purpose seasoning
• salt
• black pepper
• vegetable broth
• nutritional yeast

Instructions to make creamy cashew butter and potato soup

1. In a large pot, heat oil over medium heat. Add onions, garlic, leeks, and celery. Saute for ~8 minutes.
2. Add all remaining ingredients except for the spinach and cashew butter to your pot. Bring soup to a boil and then lower to a simmer. Cook for about 20 more minutes or until potatoes are tender.
3. Fill a blender about ¾ of the way (3-4 cups) with the soup. Add cashew butter to the blender and blend until smooth. Pour blended soup back into the soup pot. If using an immersion blender, add cashew butter to soup, stir until combined and then blend to desired thickness.
4. After your soup is blended add spinach and stir until wilted.
5. Let soup cool and serve!

Substitutions

• Cashew butter - Can be subbed with tahini or 2 tablespoon cashews
• Leeks- can be subbed with onion
• Fresh chives - can be subbed with 2 teaspoon dried chives

Other yummy vegan soup recipes to try:

• Vegan creamy carrot soup
• Vegan southwest sweet potato black bean soup
• Vegan hidden veggie tomato soup

I hope you try this Vegan Creamy Potato Soup with Beans and Spinach, it is delicious. If you make this recipe, please leave me a rating and review on this blog post. Give me a tag on instagram as well so I can repost you.

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