Silky smooth, creamy, hot, and fragrant – this is how I would describe this coconut spinach soup. The weather lends itself to heartier and heartier soups, but I’m not giving in so easily. I will hold on to my creamy, light soups for as long as I can. I find them so comforting and indulgent. While heartier soups like butternut squash spinach coconut soup or even a broccoli and spinach soup with coconut milk have their place, sometimes all you need is something lighter yet still indulgent.
What’s not to love about creamy soups? (it’s just as delicious as Vegan Laksa Soup). They come in vibrant colors, they’re luscious, and even therapeutic. It’s just you and your warm bowl, the rest of the world is reduced to background noise.
Tips for Preparing Ingredients
To ensure that your coconut spinach soup turns out smooth and packed with flavor, follow these ingredient preparation tips:
- Chopping spinach: Be sure to use fresh spinach and tightly pack it before chopping. This will give the soup its vibrant green color and boost the nutritional value.
- Using coconut milk: Opt for full-fat coconut milk if you want a richer, creamier texture. If you prefer a lighter soup, you can use light coconut milk.
- Ginger and garlic prep: Mince the garlic and ginger finely or grate them for the best texture and maximum flavor release. This is essential to ensure the soup has a smooth and balanced spice profile.
- Making it heartier: For an extra twist, you can add cooked red lentils, similar to a red lentil soup with coconut milk and spinach. This not only thickens the soup but adds extra protein, making it more filling for a wholesome meal. These simple tips can elevate your soup, making it even more delicious and nutritious!
Coconut Spinach Soup with Garlic Ginger and Lime Recipe
For 4-5 Servings
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Ingredients
- 2 TBSP olive oil
- 1 medium onion, finely chopped
- 2 TBSP minced ginger
- 1.5 cups vegetable stock
- 1.5 cups water
- 3 medium potatoes, peeled and cubed
- 1 cup coconut milk
- 2 cups chopped fresh spinach, tightly packed
- 1 big garlic clove, grated
- Freshly squeezed juice of 1/2 juicy lime
- Chili flakes, to taste
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Heat the olive oil on medium heat and add onion.
- Sautee onion until golden and then add ginger. Cook for 1-2 minutes.
- Add stock, water, and potato cubes. Cover and turn the heat on high.
- Bring to a boil and lower heat to medium.
- Once the potatoes are almost done, add coconut milk and bring to a boil again.
- Add spinach and cook for 1-2 minutes.
- Add garlic, lime juice, and seasoning to taste – chili flakes, sea salt and pepper.
- Cook for another 1-2 minutes and then turn off the heat.
- Allow to slightly cool and add to the blender.
- Puree soup and return to the pot.
- To serve, heat it up again and sprinkle some olive oil.
- Serve with croutons or grilled bread.
Notes:
- Make it Heartier: Add a handful of cooked red lentils for a twist reminiscent of red lentil soup with coconut milk and spinach. It adds protein and a slightly thicker texture.
- Spice It Up: For extra heat, increase the chili flakes or add a splash of hot sauce. This gives a nice contrast to the creamy coconut milk base.
- Storage: This soup can be stored in the fridge for up to three days. Reheat gently on the stovetop before serving. You can also freeze it and thaw overnight for an easy meal later.
Nutrition Facts (per serving)
- Calories: 220 kcal
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Best Side Dishes to Pair with Coconut Spinach Soup
While the coconut spinach soup is wonderfully creamy and satisfying on its own, pairing it with the right side dish can elevate your meal to the next level. Here are some fantastic side options:
- Crusty Bread: A warm, crispy loaf of sourdough or baguette is perfect for soaking up the rich coconut broth.
- Grilled Vegetables: Lightly charred veggies like zucchini, bell peppers, or asparagus add a smoky contrast to the creamy soup.
- Rice or Quinoa: Serve a side of fluffy jasmine rice or quinoa to add texture and make it a heartier meal, similar to dishes like butternut squash spinach coconut soup, which also pairs well with grains.
- Spicy Roasted Chickpeas: Add a crunchy, protein-packed topping with spicy roasted chickpeas, bringing in some extra heat that pairs beautifully with the coconut milk and lime. These sides can complement the soup’s lightness and bring extra flavor or texture to your meal, making every bite more satisfying!
#CoconutSpinachSoup #HealthySoup #ComfortFood #SoupRecipe #GarlicGingerLime #CreamySoup #VegetarianRecipes
For more delicious and comforting recipes like this Coconut Spinach Soup, visit Tales of a Kitchen to explore a variety of dishes that bring warmth and joy to your kitchen.
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Coconut Spinach Soup with Garlic Ginger and Lime
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4-5 Servings 1x
- Category: Salads, Soups and mains
Description
Discover a burst of flavors with our Coconut Spinach Soup with Garlic, Ginger, and Lime at Tales Of A Kitchen. Perfect for a quick, healthy lunch or dinner!
Ingredients
- 2 TBSP olive oil
- 1 medium onion, finely chopped
- 2 TBSP minced ginger
- 1.5 cups vegetable stock
- 1.5 cups water
- 3 medium potatoes, peeled and cubed
- 1 cup coconut milk
- 2 cups chopped fresh spinach, tightly packed
- 1 big garlic clove, grated
- Freshly squeezed juice of 1/2 juicy lime
- Chili flakes, to taste
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Heat the olive oil on medium heat and add onion.
- Sautee onion until golden and then add ginger. Cook for 1-2 minutes.
- Add stock, water, and potato cubes. Cover and turn the heat on high.
- Bring to a boil and lower heat to medium.
- Once the potatoes are almost done, add coconut milk and bring to a boil again.
- Add spinach and cook for 1-2 minutes.
- Add garlic, lime juice, and seasoning to taste – chili flakes, sea salt and pepper.
- Cook for another 1-2 minutes and then turn off the heat.
- Allow to slightly cool and add to the blender.
- Puree soup and return to the pot.
- To serve, heat it up again and sprinkle some olive oil.
- Serve with croutons or grilled bread.
Notes
- Make it Heartier: Add a handful of cooked red lentils for a twist reminiscent of red lentil soup with coconut milk and spinach. It adds protein and a slightly thicker texture.
- Spice It Up: For extra heat, increase the chili flakes or add a splash of hot sauce. This gives a nice contrast to the creamy coconut milk base.
- Storage: This soup can be stored in the fridge for up to three days. Reheat gently on the stovetop before serving. You can also freeze it and thaw overnight for an easy meal later.
Nutrition
- Calories: 220 kcal
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg