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Creamy Coconut Milk Spinach Soup: Comfort in a Bowl

Close-up of vibrant, creamy green spinach soup served in a white mug, showing a slight swirl on top.
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This recipe delivers a rich, comforting, and healthy spinach soup using coconut milk for a smooth texture. It is simple to prepare and perfect for chilly days.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 large potato, peeled and diced (about 1 cup)
  • 4 cups vegetable broth
  • 10 ounces fresh spinach, packed
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg

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 and diced potato to the pot. Cook for 2 minutes, stirring occasionally.
  3. Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 10 to 15 minutes.
  4. Add the fresh spinach to the pot in batches, stirring until it wilts down completely.
  5. Remove the pot from the heat. Carefully transfer the soup mixture to a blender, or use an immersion blender directly in the pot. Blend until completely smooth.
  6. Return the soup to the pot if necessary. Stir in the full-fat coconut milk, salt, pepper, and nutmeg.
  7. Heat the soup gently over low heat until warmed through. Do not boil after adding the coconut milk.
  8. Taste and adjust seasoning as needed before serving.

Notes

  • For an extra creamy vegetable soup texture, ensure your potatoes are fully cooked before blending.
  • If you prefer a richer flavor, substitute half the vegetable broth with chicken broth.
  • This soup freezes well for future quick spinach soup meals.

Nutrition

Find it online: https://cookincorner.com/creamy-spinach-soup-recipe-best-spinach-soup/