Ingredients
Method
- 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.
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.