vegan creamy potato soup with beans and spinach
Serves 2
5 mins prep
30 mins cook
0 mins total
This vegan creamy potato soup with beans and spinach will be your new favorite potato soup recipe.
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Save $4 cashback on Banza Cavatappi Pasta Made from Chickpeas (8 oz). Scan QR-code and claim coupon
In a large pot, heat oil over medium heat. Add onions, garlic, leeks, and celery. Saute for ~8 minutes.
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.
Turn of heat. Remove thyme from soup. Add 3-4 cups of soup to a blender. 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.
After your soup is blended add spinach and stir until wilted.
Let soup cool and serve!
