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Vegan Spinach Artichoke Soup

  • Author: Eat Drink Shrink
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes


  • 1 cup sliced leeks, white + light green part only
  • 1 Tbsp. minced fresh garlic
  • 2 Tbsp. olive oil
  • 1 can artichoke hearts, drained, finely chopped
  • 1/2 cup dry white wine (can always do less)
  • 2 1/2 cups vegetable broth, divided
  • 1 can coconut milk, full fat
  • 3 cups fresh spinach, chopped
  • 1 cup soaked cashews, see tips
  • Salt and black pepper to taste


  1. Sauté sliced leeks in a large pot over medium-high heat until leeks are soft, about 3-4 minutes.
  2. Add chopped artichokes and garlic; sauté for another 2-4 minutes. Stirring to prevent garlic from burning.
  3. Now add the white wine, cook for another 3-4 minutes until reduced.
  4. Stir in the vegetable broth, coconut milk bring to a boil. Reduce heat to low.
  5. To the blender or food processor add soaked cashews and 1/2 of broth. Blend until smooth.
  6. Add the mixture back into the pot. Simmer for 5 minutes, then add the chopped spinach. Stir until spinach wilts; season soup with salt and pepper and serve. 


If you don’t have time to soak cashews simply place in boiling water for 10minutes to soften.


  • Serving Size: 4
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