Spinach and coconut soup
A bright green spinach soup with coconut, soya milk and nutmeg
A smooth, bright green, dairy-free soup of spinach and onion blended with a little creamed coconut, then simmered with vegetable stock, soya milk and a hint of nutmeg. Cook the spinach only briefly so it keeps its colour. Serve immediately.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/5 doneStep 1: Heat 2 tsp olive oil in a saucepan and sauté 1 onion until tender.
5 minStep 2: Add 14 oz spinach and sauté until just soft. Do not overcook, or the spinach will lose its colour.
3 minStep 3: Put 6 tbsp creamed coconut or thick coconut milk in a food processor or blender with the onion and spinach and process until smooth.
Step 4: Return the mixture to the pan and add 1 ¼ cups clear vegetable stock, 2 cups water, 2 cups soya milk and ½ tsp ground nutmeg.
Step 5: Bring to the boil, season with ¾ tsp salt and ¼ tsp black pepper and serve immediately.
5 min
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 6 g
- Carbs
- 10 g
- Fat
- 8 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does spinach and coconut soup take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of creamed coconut or thick coconut milk?
- Single cream, same amount (not dairy free).
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