Vegan Spinach and Coconut Soup

summary

Alright, you’re in for a treat today! We’re diving deep into the world of Vegan Spinach and Coconut Soup – an utterly delicious blend of health and taste. In just a few steps, you’ll whip up a bowl of green goodness that’s not only nourishing but packed with flavors to soothe the soul. Whether you’re a dedicated vegan or just exploring some plant-based recipes, this soup is going to be your new favorite.

Ingredients

• Spinach: 2 cups, fresh (480 ml)
• Coconut milk: 1 can (400 ml)
• Onion: 1 medium-sized (approx. 150 g)
• Garlic cloves: 3 (3 cloves)
• Vegetable broth: 2 cups (480 ml)
• Ginger: 1-inch piece (2.5 cm)
• Salt: 1 tsp (5 ml)
• Pepper: 1/2 tsp (2.5 ml)
• Olive oil: 1 tbsp (15 ml)
• Lemon juice: From 1 lemon (approx. 30 ml)

Time: Preparation: 10 minutes. Cooking: 20 minutes.

Serves: 4

Nutritional Facts per Serving

• Calories: 210 kcal
• Protein: 4g
• Carbohydrates: 7g
• Dietary Fiber: 2g
• Sugars: 2g
• Fat: 19g
• Saturated Fat: 15g
• Sodium: 600mg
• Potassium: 380mg

Instructions

1. Start by washing and roughly chopping the spinach. Set aside.
2. Peel and dice the onion. Similarly, mince the garlic and ginger.
3. In a large pot, heat the olive oil over medium heat.
4. Add in the onions, sautéing them until they turn translucent.
5. Stir in the garlic and ginger. Fry for another 2 minutes until fragrant.
6. Pour in the vegetable broth and coconut milk, stirring well.
7. Add the spinach to the pot.
8. Season with salt and pepper.
9. Allow the soup to simmer for about 15 minutes. Ensure the spinach is well-cooked and soft.
10. Once cooked, use an immersion blender to puree the soup until smooth. If you don’t have one, let the soup cool a bit and transfer to a regular blender.
11. Return the pureed soup back to the pot. Warm it up if necessary.
12. Finally, drizzle in the lemon juice, give it one last stir and your Vegan Spinach and Coconut Soup is ready to serve!

Pro Tips

1. You can add a pinch of chili flakes or cayenne pepper for a little kick.
2. If you prefer a thicker consistency, you can reduce the vegetable broth by half a cup.
3. Using full-fat coconut milk gives the soup a rich and creamy texture.

Serving Suggestions

• Garnish with a swirl of coconut cream or a few roasted pumpkin seeds for that extra crunch.
• Pair this Vegan Spinach and Coconut Soup with a slice of crusty whole-grain bread or a side of quinoa salad for a hearty meal.
• You can also sprinkle some freshly chopped cilantro or basil for an added layer of flavor.

There you go, a bowl of warmth and nourishment, the Vegan Spinach and Coconut Soup. So next time you’re searching for a heartwarming vegan dish, think of this. At AH7, we’re all about ensuring your health journey is as flavorful as it is beneficial. So, get that pot on the stove, and let’s get cooking!

VEGAN SPINACH AND COCONUT SOUP

Alright, you’re in for a treat today! We’re diving deep into the world of Vegan Spinach and Coconut Soup – an utterly delicious blend of health and taste. In just a few steps, you’ll whip up a bowl of green goodness that’s not only nourishing but packed with flavors to soothe the soul. Whether you’re a dedicated vegan or just exploring some plant-based recipes, this soup is going to be your new favorite.

5 from 1 vote

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Nutritions

Nutrition Facts

VEGAN SPINACH AND COCONUT SOUP

Amount per Serving

Calories

210

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

15

g

94

%

Sodium

 

600

mg

26

%

Potassium

 

380

mg

11

%

Carbohydrates

 

7

g

2

%

Fiber

 

2

g

8

%

Sugar

 

2

g

2

%

Protein

 

4

g

8

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Spinach: 2 cups fresh (480 ml)
• Coconut milk: 1 can 400 ml
• Onion: 1 medium-sized approx. 150 g
• Garlic cloves: 3 3 cloves
• Vegetable broth: 2 cups 480 ml
• Ginger: 1-inch piece 2.5 cm
• Salt: 1 tsp 5 ml
• Pepper: 1/2 tsp 2.5 ml
• Olive oil: 1 tbsp 15 ml
• Lemon juice: From 1 lemon approx. 30 ml

Instructions

• Start by washing and roughly chopping the spinach. Set aside.
• Peel and dice the onion. Similarly, mince the garlic and ginger.
• In a large pot, heat the olive oil over medium heat.
• Add in the onions, sautéing them until they turn translucent.
• Stir in the garlic and ginger. Fry for another 2 minutes until fragrant.
• Pour in the vegetable broth and coconut milk, stirring well.
• Add the spinach to the pot.
• Season with salt and pepper.
• Allow the soup to simmer for about 15 minutes. Ensure the spinach is well-cooked and soft.
• Once cooked, use an immersion blender to puree the soup until smooth. If you don’t have one, let the soup cool a bit and transfer to a regular blender.
• Return the pureed soup back to the pot. Warm it up if necessary.
• Finally, drizzle in the lemon juice, give it one last stir, and your Vegan Spinach and Coconut Soup is ready to serve!

Notes

PRO TIPS:

You can add a pinch of chili flakes or cayenne pepper for a little kick.
If you prefer a thicker consistency, you can reduce the vegetable broth by half a cup.
Using full-fat coconut milk gives the soup a rich and creamy texture.

SERVING SUGGESTIONS:

Garnish with a swirl of coconut cream or a few roasted pumpkin seeds for that extra crunch.
Pair this Vegan Spinach and Coconut Soup with a slice of crusty whole grain bread or a side of quinoa salad for a hearty meal.
You can also sprinkle some freshly chopped cilantro or basil for an added layer of flavor.