Creamy Spinach and Coconut Soup
There’s something magical about a soup that’s both creamy and light, don’t you think?
This Spinach and Coconut Soup is exactly that—a velvety, dreamy bowl of goodness that’s packed with flavor but comes together in no time.
Whether you’re looking for a quick weeknight dinner or a cozy lunch, this soup is your new best friend.
Plus, it’s vegan, gluten-free, and downright delicious.
How to Make It
Note:Â This is an overview. See recipe card below this post for ingredient quantities and full instructions.
1. Sauté the Aromatics
Heat a splash of oil in a large pot and toss in the onions, garlic, and ginger. Let them sizzle and soften until they’re fragrant and golden. This is where the flavor foundation begins!
2. Add the Spinach
Pile in the fresh spinach (don’t worry, it wilts down quickly!) and give it a good stir. Let it cook until it’s bright green and tender.
3. Simmer with Coconut Milk
Pour in the creamy coconut milk and vegetable broth, then bring everything to a gentle simmer. Let the flavors mingle and get cozy for about 10 minutes.
4. Blend to Perfection
Use an immersion blender (or a regular blender) to puree the soup until it’s smooth and luxurious. If you like a bit of texture, blend just half and leave the rest chunky.
5. Season and Serve
Finish with a squeeze of lime juice, a pinch of salt, and a dash of chili flakes for a little kick. Ladle it into bowls, top with your favorite garnishes, and enjoy!
Pro Tips
- Use full-fat coconut milk for the creamiest texture.
- Add a handful of fresh cilantro or basil for an extra pop of flavor.
- If you’re short on time, frozen spinach works just as well as fresh.
- For a protein boost, stir in some cooked chickpeas or tofu cubes.
Storage
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop, adding a splash of water or broth if it thickens.
- Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Creamy Spinach and Coconut Soup
Description
This easy Spinach and Coconut Soup is a creamy, dreamy bowl of comfort that’s ready in just 30 minutes. Packed with fresh spinach, aromatic spices, and rich coconut milk, it’s a vegan and gluten-free delight that’s perfect for any season.
Ingredients
Instructions
-
Sauté the Aromatics:
Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and cook until softened and fragrant, about 3-4 minutes.
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Cook the Spinach:
Add the spinach and stir until wilted, about 2-3 minutes.
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Simmer:
Pour in the coconut milk and vegetable broth. Bring to a gentle simmer and let it cook for 10 minutes.
-
Blend:
Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
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Season:
Stir in the lime juice, chili flakes (if using), and season with salt and pepper to taste.
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Serve:
Ladle into bowls and garnish with a drizzle of coconut cream, fresh cilantro, or toasted coconut flakes.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 10g4%
- Dietary Fiber 3g12%
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a spicier kick, add a diced green chili with the aromatics.
- If using frozen spinach, no need to thaw—just add it straight to the pot.
- This soup pairs beautifully with crusty bread or a side salad.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
