Spicy Spinach and Coconut Soup
Warm up your senses with this Spicy Spinach and Coconut Soup, a vibrant, creamy fusion of fresh greens and bold spices. Packed with the earthy goodness of fresh spinach and enriched with velvety coconut milk, this soup is elevated by aromatic cumin, turmeric, ginger, and a zesty touch of lime. A hint of red chili adds just the right amount of spice to awaken your taste buds, while the rich vegetable broth ties everything together in a harmonious symphony of flavors. Quick and easy to make, this comforting soup is blended into a silky texture, making it perfect for a cozy lunch or an elegant starter. Garnish with fresh coriander for an extra pop of freshness, and pair it with crusty bread or rice for a hearty, plant-based meal that's both nourishing and delicious.
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Recipe Information
Ingredients
- 500 grams Fresh spinach
- 400 ml Coconut milk
- 500 ml Vegetable stock
- 1 medium, chopped Onion
- 3 minced Garlic cloves
- 1 tablespoon, grated Ginger
- 1 small, finely chopped Red chili
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Olive oil
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 2 tablespoons Lime juice
- 2 tablespoons, chopped Fresh coriander leaves
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 2–3 minutes, until it becomes translucent.
Stir in the minced garlic, grated ginger, and finely chopped chili. Cook for another 2 minutes, stirring often.
Add the ground cumin and turmeric powder, and cook for 1 minute to toast the spices.
Pour in the vegetable stock and bring it to a gentle simmer.
Add the fresh spinach to the pot, stirring occasionally until it wilts completely (about 3–4 minutes).
Lower the heat and stir in the coconut milk. Let the soup simmer gently for 5 minutes.
Use an immersion blender directly in the pot, or transfer the soup to a blender in batches, and blend until smooth and creamy.
Return the soup to the pot (if using a blender), and season with salt and black pepper to taste.
Stir in the lime juice and simmer for an additional 2 minutes.
Ladle the soup into bowls and garnish with chopped fresh coriander leaves.
Serve warm with a side of crusty bread or rice, if desired.
Nutrition Facts
Calories |
827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4002 mg | 174% | |
| Total Carbohydrate | 112.2 g | 41% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 44.5 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 654 mg | 50% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1790 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
