Creamy Curried Spinach Soup - Vegan

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“This recipe is adapted from The New Fast Food by Jill Nussinow. This is a pressure cooker recipe, but you could easily make it in a regular stock pot - it would just take a bit longer.”

Ingredients Nutrition


  1. Heat oil in the pressure cooker over medium heat. Add leeks and saute for 2 minutes. Add 1 tablespoon of the veggie broth and continue sautéing another minute. Add the powdered spices and stir. Add the remaining broth, potatoes and salt.
  2. Lock the lid on the cooker. Bring to high pressure over high heat. Lower heat to maintain high pressure for 3 minutes. Quick release the pressure.
  3. Stir in the spinach and simmer about 1 minute.
  4. Puree the soup with an immersion blender until almost smooth. Add the coconut milk and agave nectar. Increase heat and simmer until the soup is heated through.
  5. Sprinkle the cilantro over all and serve.

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