Make any day plantastic with a soup made from leafy greens. Coconut milk and vegetable broth keep this creamy spinach soup light and dairy-free without sacrificing any flavor. The coconut, lemon and garlic give a nod to the flavors and fragrances of Asian cooking. It’s so easy to make, it may be a staple on your table year-round. It transforms effortlessly from healthy comfort food in the winter to refreshing chilled soup in warmer months. You’ve got to make it to be-leaf it.
Creamy Vegan Spinach Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 411 kcal
Ingredients
- 3 cups full-fat coconut milk
- 2 cups low-sodium vegetable broth
- 1 Tbsp. olive oil
- 12 oz. baby spinach
- 1 medium white onion diced
- 2 celery stalks diced
- 2 garlic cloves minced
- ½ lemon juiced
- Salt and pepper to taste
Instructions
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In large pot, heat olive oil over medium heat. Add onion and celery and sauté 5 minutes, until softened. Add garlic and pinch of salt and sauté 1 minute, until fragrant.
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Add broth and coconut milk and bring to simmer.
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Add half of spinach, stir, cover and cook for 10 minutes, until spinach is wilted.
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Stir in lemon juice and turn off heat. Use immersion or regular blender to purée until completely smooth. If using standing blender, let soup cool slightly before blending.
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Add remaining raw spinach to blender and purée until smooth.
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Heat soup through and season to taste with salt, pepper and lemon.
Recipe Notes
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Nutrition Facts
Creamy Vegan Spinach Soup
Amount Per Serving
Calories 411
Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 33g165%
Sodium 93mg4%
Potassium 918mg26%
Carbohydrates 14g5%
Fiber 3g12%
Sugar 2g2%
Protein 7g14%
Vitamin A 7988IU160%
Vitamin C 35mg42%
Calcium 128mg13%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.