This comforting creamy potato and spinach soup is rich, hearty, and packed with flavor. The addition of cashew cream gives the soup a velvety texture without the need for dairy. Perfect for a cozy meal, this soup is full of nutritious vegetables, and it’s both vegan and gluten-free. It’s easy to make in the Instant Pot, and the creamy texture will leave you craving more.
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
For the Soup:
- 1 tablespoon avocado or extra virgin olive oil (optional; see notes)
- ½ yellow onion, diced
- 1 tablespoon garlic, minced (about 3 cloves)
- 2 ribs of celery, chopped
- 2 large carrots, chopped
- ¼ cup (5 g) fresh parsley, finely chopped
- 2 pounds (900 g) gold potatoes, diced
- 6 cups (1.4 L) low-sodium vegetable broth (homemade or store-bought)
- 4 ounces (115 g) baby spinach
- Salt and black pepper, to taste
For the Cashew Cream:
- ½ cup (80 g) raw cashews, soaked*
- 1 cup (235 ml) filtered water
- 1 tablespoon mellow white miso paste
Directions:
- Sauté the Vegetables:
- Press the “Sauté” function on the Instant Pot to turn it on.
- Once warm, add the oil (or ¼ cup vegetable broth) and the diced onion. Sauté until translucent and golden, about 3 to 5 minutes.
- Add the garlic, celery, carrots, and parsley to the pot. Sauté for an additional 2 to 3 minutes until the garlic is golden and fragrant.
- Cook the Soup:
- Add the diced potatoes to the pot and cover with vegetable broth. Seal the lid and cook on Manual “high” pressure for 5 minutes.
- While the soup is cooking, prepare the cashew cream. In a high-speed blender, add the soaked cashews, miso paste, and 1 cup of filtered water. Blend until thick and creamy, about 60 to 90 seconds.
- Finish the Soup:
- Once the timer goes off, cover the vent of the pressure cooker with a dish towel and immediately release the pressure.
- Remove the lid and stir in the spinach and cashew cream. Season with salt and pepper to taste.
- Serve:
- Serve the soup warm, topped with fresh parsley and black pepper. Leftovers can be stored in the fridge for up to 7 days.
Serving Suggestions:
- Pair the soup with a side of warm crusty bread or garlic toast.
- Top with roasted sunflower seeds or pumpkin seeds for added texture.
- Serve with a drizzle of olive oil or a sprinkle of nutritional yeast for extra flavor.
- Enjoy with a fresh salad to make a full meal.
- For a heartier version, add some cooked quinoa or chickpeas to the soup.
Cooking Tips:
- Soak the cashews for at least 4 hours or overnight for the creamiest texture.
- For added depth of flavor, try adding a pinch of smoked paprika or turmeric.
- If you prefer a thicker soup, blend a portion of the cooked potatoes before adding the cashew cream.
Nutritional Benefits:
- Packed with vitamins and minerals from the vegetables, including potassium and vitamin A.
- Cashew cream provides healthy fats and protein, making the soup satisfying.
- The spinach is a great source of iron, antioxidants, and fiber.
Dietary Information:
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free (if omitting the cashew cream)
Nutritional Facts (per serving):
- Calories: 230
- Protein: 5g
- Carbohydrates: 35g
- Fiber: 6g
- Fat: 9g
- Sodium: 500mg
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 7 days.
- This soup can also be frozen for up to 3 months. Reheat in the microwave or on the stovetop.
Why You’ll Love This Recipe:
This soup is rich, creamy, and incredibly flavorful with a wholesome mix of vegetables. The Instant Pot makes it easy and quick, while the cashew cream gives it a deliciously velvety texture without any dairy. It’s a comforting meal that’s both satisfying and nutritious.
Conclusion:
This creamy potato and spinach soup is perfect for a quick weeknight dinner or a cozy weekend meal. The cashew cream adds richness and flavor, while the vegetables provide a nourishing base. You’ll love how easy it is to prepare, and the Instant Pot does all the hard work for you. It’s a filling, healthy soup that everyone will enjoy.
Frequently Asked Questions (FAQs):
- Can I use regular potatoes instead of gold potatoes?
Yes, you can use any kind of potatoes, but gold potatoes provide a creamy texture that’s ideal for soups. - Can I make this soup without an Instant Pot?
Yes, you can cook the soup on the stovetop by simmering the vegetables and potatoes until tender, then blending in the cashew cream. - Can I freeze the soup?
Yes, this soup freezes well for up to 3 months. Reheat it on the stove or in the microwave when you’re ready to eat. - Can I use other greens instead of spinach?
Yes, kale, Swiss chard, or arugula would be great alternatives. - What can I use instead of miso paste for the cashew cream?
You can substitute the miso paste with a tablespoon of nutritional yeast for a cheesy flavor. - How do I thicken the soup if it’s too thin?
You can blend a portion of the cooked potatoes or add more cashew cream to thicken the soup. - Can I make this soup nut-free?
Yes, you can skip the cashew cream and use coconut cream or blended silken tofu for a dairy-free, nut-free version. - Can I make this soup spicier?
Yes, add extra sriracha sauce, red pepper flakes, or a dash of cayenne pepper to increase the spice level. - How long can I store the soup in the fridge?
The soup will keep for up to 7 days in the refrigerator. - Is this soup suitable for meal prep?
Yes, it stores well in the fridge and is great for meal prepping! Simply portion it out into containers for easy meals during the week.