The first time I made this soup was on January 2nd.  The holidays were over and I was feeling overfed and undernourished.  I threw this together from stuff I had in the fridge as a kind of penance for all the Frango Mints I had consumed (thanks Sis).  It turned out to be quite good, however, and not a punishment at all.

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Vegan Spinach Soup


  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 8-oz sliced mushrooms
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • Fresh spinach (about 4 cups packed down, stems removed)
  • 3 cups vegetable broth
  • 1 cup water
  • 1 can garbanzo beans
  • 1½ cups cooked brown rice or bulgar
  • ½ tsp red pepper
  • 1 tsp salt (or to taste)
  • 1 tsp pepper
  • 1 tbsp brown miso (or any color miso)

  1. Add 1 tbsp olive oil and 1 tbsp balsamic vinegar to a large soup pot. Over medium heat cook mushrooms for about 5 minutes and remove. Set aside.
  2. Add another tbsp olive oil to pot and sauté onion and garlic for 5 minutes. Add fresh spinach and cook for a few minutes until it starts to wilt. Add vegetable broth, water, garbanzo beans, and crushed red pepper. Bring to a boil then simmer for 5 minutes. Puree with a stick blender or in a food processor. Add brown rice or bulgar, mushrooms, and salt and pepper to taste. Simmer for another 5 minutes. Add miso and stir until dissolved.