Description
This Spinach Coconut Milk Soup is a light, creamy, and comforting vegan dish made with fresh spinach, aromatic spices, and rich coconut milk. It’s naturally dairy-free and gluten-free, making it perfect for a quick lunch or soothing dinner that’s both nutritious and flavorful.
Ingredients
Base Ingredients
- 2 tablespoons olive oil or coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Spices
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon turmeric
- ¼ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
Main Ingredients
- 4 cups fresh spinach, packed
- 1 can (13.5 oz / 400 ml) coconut milk
- 2 cups vegetable broth or water
- 1 teaspoon lemon or lime juice
- Optional: red chili flakes or green chili, to taste
Instructions
- Heat Oil: Heat the olive or coconut oil in a pot over medium heat until shimmering.
- Sauté Onions: Add the finely chopped onion and sauté for about 5 minutes until soft and translucent, releasing their sweet aroma.
- Add Aromatics: Stir in the minced garlic and grated ginger; cook for 30 seconds until fragrant, taking care not to burn them.
- Toast Spices: Add ground cumin, ground coriander, turmeric, salt, and black pepper. Stir thoroughly to coat the onion mixture and awaken the spices’ flavors.
- Simmer Broth: Pour in the vegetable broth and bring to a gentle simmer to meld the flavors together.
- Cook Spinach: Add the packed fresh spinach to the pot and cook for 2–3 minutes until wilted but still vibrant green.
- Add Coconut Milk: Stir in the coconut milk and let the soup simmer for another 5 minutes to develop creaminess and depth.
- Blend Soup: Use an immersion blender directly in the pot or transfer the soup in batches to a countertop blender. Blend until smooth and creamy.
- Season: Stir in lemon or lime juice to brighten the flavor and adjust salt or spices to taste. Optionally, add red chili flakes or chopped green chili for extra heat.
- Serve: Ladle the hot soup into bowls and enjoy immediately as a comforting, nourishing meal.
Notes
- Use baby spinach for a milder and sweeter flavor profile.
- For a thicker soup consistency, reduce the vegetable broth quantity by ½ cup.
- Enhance protein content by adding cooked lentils or chickpeas during the simmering stage.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup freezes well for up to 2 months—thaw and reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired / International
