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Vegan Spinach Pesto Soup

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  • Author: Eat Drink Shrink
  • Total Time: 30 minutes





  1. Garlic Croutons: Preheat oven to 400 degrees. Chop bread into small pieces. Coat with olive oil and minced garlic. Bake for 5 minutes until golden brown.
  2. In a large skillet, heat the vegan butter over medium heat. Add the onion and cook until translucent 5 minutes.
  3. Add the garlic and cook for another 3 minutes, stirring constantly.
  4. Add the white wine and cook for another 3 minutes until slightly reduced.
  5. Add the spinach, basil, broth, red pepper flakes  and bring to a low simmer.
  6. Add the mixture to a blender or food processor with the soaked cashews. Blend until smooth. Add additional spinach to adjust the color.
  7. Add back to the pot and heat on low. Add additional broth to adjust the texture if desired.
  8. Season with salt, pepper and garnish with garlic croutons and a drizzle of coconut milk and olive oil (optional).


Soak cashews overnight or pop in the microwave
for 3 minutes, allow to stand for 10.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes


  • Serving Size: 4