Spinach Coriander Soup
Elevate your soup game with this vibrant and nutrient-packed Spinach Coriander Soup. Bursting with fresh flavors, this recipe combines the earthy goodness of spinach with the zesty, herbaceous kick of coriander (cilantro), perfectly balanced by aromatic notes of garlic, ginger, and ground cumin. Simmered to perfection in a savory vegetable stock and finished with a refreshing splash of lemon juice, this soup is both comforting and invigorating. Creamy yet light, thanks to an optional garnish of cream, it’s a wholesome choice for a cozy dinner or a starter that’s sure to impress. Ready in just 30 minutes, this vegan-friendly and antioxidant-rich soup is as healthy as it is delicious—perfect for warming up on a chilly day.
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Recipe Information
Ingredients
- 200 grams fresh spinach leaves
- 50 grams fresh coriander leaves (cilantro)
- 1 medium onion
- 3 pieces garlic cloves
- 1 inch ginger
- 2 tablespoons olive oil
- 4 cups vegetable stock
- 0.5 teaspoons ground cumin
- 0.25 teaspoons ground black pepper
- 1 teaspoons salt
- 1 tablespoon lemon juice
- 2 tablespoons cream (optional, for garnish)
- 2 tablespoons coriander leaves (for garnish)
Instructions
Wash the spinach and coriander leaves thoroughly to remove any dirt or grit. Roughly chop the leaves and set aside.
Peel and finely chop the onion, garlic, and ginger.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent.
Add the garlic and ginger to the pot. Stir and cook for an additional 1–2 minutes, being careful not to let the garlic burn.
Add the ground cumin, black pepper, and a pinch of salt. Stir to combine and let the spices bloom for 30 seconds.
Stir in the chopped spinach and coriander leaves. Cook for 2–3 minutes until the leaves wilt down.
Pour in the vegetable stock and stir well. Bring the mixture to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld.
Remove the pot from heat and let the soup cool slightly. Blend the soup using an immersion blender or a countertop blender until smooth.
Return the soup to the pot and reheat gently. Adjust the seasoning with additional salt and a splash of lemon juice to taste.
Serve the soup warm in bowls. Garnish with a drizzle of cream (if using) and a sprinkle of freshly chopped coriander leaves for added flavor and color.
Nutrition Facts
Calories |
869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 4801 mg | 209% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 23.5 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 451 mg | 35% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3460 mg | 74% | |
*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.
