PrintCreamy Coconut Milk Spinach Soup: Simple Comfort Food
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.
- 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
Scale
- 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)
Instructions
- 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.
- Add the minced garlic to the pot and cook for 1 minute until fragrant. Do not let the garlic burn.
- Add the fresh spinach to the pot in batches. Stir until the spinach wilts down completely. This will happen quickly.
- Pour in the vegetable broth. Bring the mixture to a simmer.
- 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.
- 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.
- 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