30 Minute Creamy spinach soup Joy

I don’t know about you, but when the air gets that first real chilly bite to it, my brain immediately flips the switch to comfort food mode. Forget complicated casseroles; I need warmth in a bowl, and I need it fast. That’s why this Creamy Coconut Milk Spinach Soup has become my absolute go-to. It’s the perfect, easy answer to your spinach soup cravings, proving you don’t need heavy dairy to get that satisfying velvety texture. Here at Pure Cooking Joy, we focus on simple approaches that deliver massive flavor, and this soup delivers big time. Grab your favorite pan, because dinner tonight is going to be peaceful, nutritious, and ready before you know it. You can always find more quick meals like this over on my weeknight dinner page!

Why This Creamy Coconut Milk spinach soup Recipe is a Must-Make

When I tell people this is the best spinach soup recipe they’ll ever try, they usually raise an eyebrow, especially when I mention coconut milk! But trust me, this formula is dependable, nourishing, and truly comforting. It’s become my go-to when hosting or just needing a quick boost.

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• It delivers that rich, velvety mouthfeel everyone craves in a creamy spinach soup.
• It’s packed with vitamins, making it a wonderfully healthy spinach soup.
• It’s proof that incredible comfort food can be ready in less than 30 minutes!

Check out all my favorite comforting bowls when you need inspiration for soups and salads.

Achieving the Perfect Creamy spinach soup Texture

This is where the magic happens! We aren’t messing around with heavy cream here; we use full-fat coconut milk, which turns beautifully smooth and rich when blended. It gives you incredible body without any dairy hassle. A high-powered blender (or a good immersion blender) is key to breaking down the spinach completely. You want silky, not chunky, for the ultimate cozy bowl of creamy spinach soup.

Quick Dinner Solution: An easy spinach soup

Life is busy, I get it. That’s why I love this recipe for those frantic Tuesday evenings. With only about 10 minutes of prep time and 20 minutes on the stovetop, you have a delicious, filling meal ready in 30 minutes flat. It’s perfect for when you need a fast, wholesome option—or when you’re looking for excellent light lunch ideas to prep ahead of time.

Gathering Ingredients for Your Creamy spinach soup Recipe

Okay, planning ahead is half the battle, right? This shopping list for our vibrant spinach soup recipe is wonderfully short, which I love because it means less time wandering grocery aisles and more time relaxing! When you gather these items, remember two things for the best outcome: aim for full-fat coconut milk—it’s the secret weapon for thickness—and make sure that spinach is fresh and washed really well.

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Ingredient Notes and Substitutions for this spinach soup

The recipe as written is naturally vegan, which is fantastic, but always feel free to tweak! If you want an even heartier bowl, try adding one medium diced potato along with the broth; that’s the trick for that thicker, almost spinach potato soup texture we sometimes crave. Now, about the coconut: I strongly recommend full-fat for the richness. If you absolutely must substitute it with light coconut milk, just know your final result will be a bit thinner, more like a traditional light broth soup.

Step-by-Step Instructions for the Best spinach soup Recipe

Now we get to the fun part! Making this spinach soup recipe is straightforward, but technique matters, even when it’s supposed to be an easy spinach soup. Follow these steps closely, and you’ll have that gorgeous, vibrant green bowl of comfort food ready in no time. I always pull out my Dutch oven for this because it handles the volume so nicely when we get to the blending stage!

Building the Flavor Base for Your spinach soup

First things first: heat a tablespoon of olive oil in your largest pot over medium heat—medium is key here! We want the onions nice and soft, not scorched, so let them go for about five minutes until they start looking translucent. Next, toss in your minced garlic. You only need about 60 seconds until you can smell it—seriously, don’t let it turn brown, or your soup will taste bitter! After that, start adding your huge pile of fresh spinach in batches. It looks like too much, but just keep stirring it down until it’s completely wilted. Then, pour in your vegetable broth and bring everything up to a gentle simmer.

Blending for a Smooth, Nutritious green soup

When the soup is simmering, reduce the heat to low and stir in your full-fat coconut milk, salt, pepper, and that little pinch of nutmeg if you’re using it. Here is the BIGGEST rule: once the coconut milk is in, do not let the soup boil again! Boiling that coconut milk can sometimes cause it to separate, and nobody wants chunky coconut in their otherwise beautiful, nutritious green soup. Once heated through, it’s time to blend. If you’re using an immersion blender right in the pot, go slowly. If you’re transferring to a regular blender, be super careful! Vent the lid opening loosely with a towel to let the steam escape safely. Blend until it’s absolutely velvety smooth.

Tips for Success with Any Creamy spinach soup Variation

Even though this is such an easy spinach soup, paying attention to a few small details is what separates a good soup from the absolute best spinach soup recipe in my book. My core philosophy is that simple food needs smart execution!

First, let’s talk about the greens. If you’re ever short on time and reach for frozen spinach, you have to thaw it completely and really squeeze out every drop of water you can. Too much excess moisture is the number one way to thin out your luxurious texture—we want creamy, not watery!

Next, trust your taste buds on the seasoning. Four cups of broth can vary wildly in saltiness depending on the brand. Once it’s blended, taste it critically. Does it need a little more pepper? Maybe just a tiny squeeze of lemon juice right at the end to brighten up all that green flavor? Don’t be afraid to adjust before serving.

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Finally, for blending, if you prefer a slightly more rustic, thick texture (closer to a thick blended vegetable soup), just blend for less time. If you want the smoothness of velvet, keep going until your blender hums a high note! You can find more general kitchen confidence builders over on my blog.

Making Your spinach soup Vegan or Keto Friendly

One of the things I love most about this simple preparation is how accommodating it is! Right out of the gate, it checks the box for a wonderful vegan spinach soup because we are relying on full-fat coconut milk for that rich body, not butter or heavy cream. Isn’t that convenient?

Now, if you’re leaning toward a keto spinach soup, you need to be a little more mindful. First, ensure your vegetable broth has absolutely zero added sugar—that’s a sneaky culprit sometimes! Second, skip the potato addition we talked about earlier, as potatoes add starch and carbs. Otherwise, sticking to the onion base, greens, and coconut milk keeps you solidly on track for a delicious, gentle, and healthy green meal!

Serving Suggestions for Your Warm spinach soup

Every great comfort food soup deserves the right partner on the side, and this vibrant green bowl is no exception! Since this soup is so perfectly suited for those first warm soup for chilly nights, I always lean into texture contrast. My absolute favorite is dipping thick slices of crusty sourdough right into the creamy base. Honestly, you can’t beat it!

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If you’re serving this as a light meal, pair it with a classic grilled cheese sandwich—the ultimate casual pairing. For something a tiny bit lighter that still feels satisfying, serve it alongside a small side salad featuring bright, acidic dressing. This keeps the plate feeling fresh while still delivering on that cozy, soul-warming experience you want from a perfect homemade side dish soup.

Storage and Reheating Instructions for Leftover spinach soup

The best part about making a big batch of this simple spinach soup is having leftovers for a quick lunch the next day! Store any remaining soup in an airtight container—I use glass jars because they reheat evenly—in the fridge for up to four days. That’s easy weekday meal prep handled!

When you’re ready to eat, reheat slowly on the stovetop over low heat. Remember that wonderful warning about coconut milk? Make sure you keep it gentle and absolutely do not let it boil once it’s hot again. If you need an even faster fix, microwave short bursts work just fine. Feel free to share your cozy soup pics with me over on Facebook at Pure Cooking Joy!

Frequently Asked Questions About This spinach soup Recipe

I always get questions when people try making something new, especially when we ditch the dairy like we did here! These are the things I hear most often when folks are making their first batch of this wonderfully nutritious green soup.

Can I use frozen spinach instead of fresh for this spinach soup recipe?

Yes, you absolutely can! It’s a great way to make this an even quick spinach dinner when fresh isn’t on hand. The trick is not to skip thawing it first. You must thaw the frozen spinach completely, and then squeeze out as much dampness as humanly possible before adding it with the broth. If you don’t squeeze it, you’ll end up with a watery spinach soup, and we definitely want creamy!

How can I make this spinach soup spicier?

If you like your bowls with a little kick, adding spice is totally easy! My favorite method is sprinkling in a good pinch of red pepper flakes right when you’re sautéing the onions and garlic. That lets the oil infuse the heat nicely. Alternatively, you can stir in just a tiny dash of cayenne pepper right before you blend everything. Taste as you go—you want warmth, not fire!

What is the best way to get a super smooth blended spinach soup?

For that luxurious texture that makes this the best spinach soup recipe, the blender is your best friend. If you have a fancy high-powered machine, it usually handles this job perfectly in under a minute. If you are using an immersion blender in the pot, keep it moving around slowly to draw all the solids into the blades. If you are using a standard blender for a huge batch, just split the soup into two or three smaller batches to blend; never overfill it, or the top won’t mix well. If you love making impressive desserts, check out my easy crème brûlée cheesecake recipe for some real kitchen fun!

Estimated Nutritional Information for Creamy spinach soup

I always like to give you a general idea of what you’re putting into your body when you enjoy this wonderful healthy spinach soup. Keep in mind, these numbers are just estimates based on the basic ingredients—where you source your vegetable broth or how much salt you personally add can change things slightly! If you want all the finer details on why we post this stuff, you can always check out my full disclosure policy.

• Serving Size: 1.5 cups
• Calories: 210
• Fat: 16g (Saturated Fat: 13g)
• Carbohydrates: 14g (Fiber: 5g)
• Protein: 6g

Creamy Coconut Milk Spinach Soup: Simple Comfort Food

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This is a simple, comforting, and healthy spinach soup recipe made creamy using coconut milk instead of dairy. It is quick to prepare and perfect for a light lunch or a cozy dinner side dish.

• Author: purejoyalex
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

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• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 pound fresh spinach, washed well
• 4 cups vegetable broth
• 1 (13.5 ounce) can full-fat coconut milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Pinch of nutmeg (optional)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic to the pot and cook for 1 minute until fragrant. Do not let the garlic burn.
3. Add the fresh spinach to the pot in batches. Stir until the spinach wilts down completely. This will happen quickly.
4. Pour in the vegetable broth. Bring the mixture to a simmer.
5. Reduce the heat to low, stir in the full-fat coconut milk, salt, pepper, and nutmeg, if using. Heat through gently, but do not boil after adding the coconut milk.
6. Carefully transfer the soup mixture to a blender, or use an immersion blender directly in the pot. Blend until the soup is completely smooth and creamy.
7. Taste the soup and adjust salt and pepper as needed. Serve warm.

Notes

• For an even richer texture, you can substitute 1 medium potato, peeled and diced, added with the broth, and blended until smooth.
• This soup is excellent served with crusty bread for dipping.
• If you prefer a less pronounced coconut flavor, use light coconut milk, though the texture will be slightly thinner.

Nutrition

• Serving Size: 1.5 cups
• Calories: 210
• Sugar: 5
• Sodium: 450
• Fat: 16
• Saturated Fat: 13
• Unsaturated Fat: 3
• Trans Fat: 0
• Carbohydrates: 14
• Fiber: 5
• Protein: 6
• Cholesterol: 0