Spinach and Feta Soup with Coffee Pudding

Spinach and Feta Soup with Coffee Pudding? Sounds like a salad crashed a café. But trust me, it’s a genius vegan mashup. The spinach brings earthiness; the vegan feta adds tangy sass. Then, coffee pudding sneaks in with bold richness—because dessert deserves a caffeine kick. This recipe flips boring meals on their head and invites your taste buds to a party they didn’t expect. Plus, it’s fast, affordable, and vegan-friendly—because you’re too fabulous for complicated dishes. Ready to slay dinner and dessert at once? Let’s get cooking!

Spinach and Feta Soup with Coffee Pudding

moka coffee pot

This vegan Spinach and Feta Soup pairs creamy plant-based feta with fresh greens, topped by a smooth coffee pudding dessert. Comfort meets caffeine.

Print Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Calories 270 kcal

Ingredients

  

For Spinach and Feta Soup:

• 6 cups fresh spinach leaves washed and chopped
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1 large potato peeled and diced
• 1 cup vegan feta cheese crumbled
• 3 cups vegetable broth
• 1 cup unsweetened plant-based milk almond or oat
• 2 tbsp olive oil
• Salt and black pepper to taste

For Coffee Pudding:

• 1 ½ cups oat milk or preferred plant milk
• ¼ cup strong brewed coffee cooled
• 3 tbsp cornstarch
• 4 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch of salt

Instructions

 

• Heat olive oil in a medium pot over medium heat. Sauté onions and garlic until soft and fragrant.
• Add diced potatoes and cook for 3 minutes, stirring occasionally.
• Pour in vegetable broth, bring to a simmer, and cook until potatoes are tender, about 12 minutes.
• Add chopped spinach and vegan feta; stir until spinach wilts.
• Blend soup partially for creamy texture, then add plant milk. Season with salt and pepper.
• For pudding, mix cornstarch with a splash of oat milk until smooth.
• Heat remaining oat milk, coffee, and maple syrup in a saucepan over medium heat.
• Whisk in cornstarch mixture and cook until thickened, about 5 minutes. Remove from heat; add vanilla and salt.
• Chill pudding in the fridge while serving warm soup.

Notes

Nutritional Values (per serving)
Calories: 270
Total Fat: 10g
Saturated Fat: 3g
Carbohydrates: 32g
Fiber: 6g
Protein: 6g

Vitamins and Minerals (approximate per serving)
Calcium: 18%
Iron: 15%
Vitamin A: 25%
Vitamin C: 12%
Folate: 20%

Additional Notes & Tips
Add a pinch of nutmeg to the soup for extra warmth. Crumble toasted nuts on pudding for crunch. Use cashew feta for creamier texture. Coffee pudding pairs perfectly with sassy banter.