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Vegan Creamy Spinach Artichoke Soup













I don’t know about you, but when it comes to all thing spinach and artichoke, I’m instantly sold. We’ve done the dip, pasta, and I knew we had to do a soup!


If you didn’t know, soup is and will always be my favorite meal to whip up. It’s so quick and easy to make one from scratch, you can tailor it to the season, pack on the veggies and it’s cost effective as well. Believe it or not, the spinach artichoke soup has yet to catch on, but it’s such a fun way to get veggies on your plate and everyone loves this classic flavor profile. 


If you’re looking for one more way to love spinach and artichoke, this is your sign!







What’s fab about this recipe, is simply everything! This soup has minimal ingredients, is veggie packed, packed with flavor, features easy to find canned or frozen ingredients, it’s easy, creamy, affordable, perf for every season, can be made in minutes, can be made in bulk, perf for entertaining, has aesthetic appeal, and is just a game changing recipe!




If you’re looking for a fresh modern vegan soup you have to try my staple vegan Spinach Artichoke Soup!











Why this recipe is great: 






Veggie packed

Perf for any season!

Can easily be made in bulk

Dairy free














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Creamy Vegan Spinach Artichoke Soup

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5 from 1 review

  • Author: Gabrielle
  • Total Time: 25 mins
  • Yield: 4 Servings 1x


Units Scale


  • 1 cup sliced leeks, white + light green parts only
  • 1 tbsp fresh minced garlic
  • 1 can artichoke hearts, drained
  • 1/2 cup dry white wine
  • 2 1/2 cups vegetabel broth
  • 1 cup full fat coconut milk
  • 2 large handfuls fresh spinach
  • 1 cup soaked cashews
  • Salt and pepper to taste


  1. Place cashes in boiling water for 10 minutes, set aside.
  2. Sauté sliced leeks in a large pot over medium-high heat until leeks are soft, about 3-4 minutes.
  3. Add artichokes and garlic; season with salt and pepper, and sauté for another 2-4 minutes. Stirring to prevent garlic from burning.
  4. Now add the white wine, cook for another 3-4 minutes until slightly reduced.
  5. Stir in the vegetable broth, bring to a boil. Reduce heat to low.
  6. To a high power blender add the soaked cashews, spinach, broth/artichokes and blend until smooth.
  7. Add the mixture back into the pot and add the coconut milk. You can add a whole can, but I like it with just 1 cup.
  8. Simmer for 10-15 minutes to allow the favors to combine. Season soup with salt and pepper. Garnish with chopped parsley, olive oil and additional coconut milk and serve.
  • Prep Time: 10 mins
  • Cook Time: 15 mins








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One Comment

  1. I made this soup and it is aMAzing! Easy, delicious, and it tastes like velvet! It is definitely a keeper in my rotation of soup!

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