Craving a delicious & healthy bowl of green goodness? Look no further than this easy 20-minute spinach soup recipe!

This flavorful and easy spinach soup recipe is delicious and packed with good-for-you ingredients.

It really is a 20-minute soup. Sauté the onion, celery, garlic and ginger in olive oil for about 8 minutes, then stir in 10 ounces of baby spinach just until it wilts. Transfer it to a blender with 1 cup of water or stock, 1/2 cup of coconut milk, a little jalapeño and the juice of a lime, and blend until silky smooth. Top it with fresh mint and serve it hot.

With a blend of fresh baby spinach, ginger, garlic, lime, and creamy coconut milk, it’s a perfect combination of nutrition and flavor.

It’s simple, nutritious, vegan, gluten-free, and packed with vegetables & flavors that will delight your taste buds and nourish your body.

What makes this easy spinach soup so good for you?

Glad you asked.

• Spinach: The star of this soup, it is loaded with vitamins A, C, and K, iron, and antioxidants, making it a nutritious star ingredient.
• Fresh Garlic: Another key ingredient that adds a big punch of flavor.
• Fresh Ginger: It adds warmth and a little zing.
• Fresh Lime: Juice not only adds a refreshing twist but also provides a burst of vitamin C.
• Coconut Milk: Adds healthy fat and makes the soup rich and creamy. You can also substitute this for cashew cream (or heavy cream if you don’t need it to be vegan).

Spinach is a nutritional powerhouse, loaded with vitamins A, C, and K, as well as iron and folate. And the amazing green color comes from chlorophyll, which is what makes this soup so vibrant.

But this soup isn’t just about being good for you – it’s bursting with great flavor, too. Simple ingredients like onions, garlic, broth, and a touch of coconut milk come together to create a smooth and creamy base that perfectly complements the earthy sweetness of the spinach. A sprinkle of fresh mint adds a final touch of magic, making this soup a true delight for your senses.

Spinach Soup Ingredients:

See the printable recipe card below for full details.

• 1 tablespoon extra-virgin olive oil (15 ml); or cooking oil of your choice
• 1/2 large yellow onion, chopped (about 1/2 cup or 120 ml)
• 1 large rib celery, chopped
• 3 cloves garlic, minced
• 2-inch piece of ginger, peeled and minced (about 5 cm)
• 10-ounces baby spinach, washed (about 280 grams); it will cook down A LOT
• 1 cup filtered water, or chicken or veggie stock (240 ml)
• 1/2 cup full-fat coconut milk (120 ml) (preferably from a can, not a carton)
• 2 inches fresh jalapeño, finely chopped (about 5 cm, adjust to taste)
• Juice of 1 lime (about 2 tablespoons or 20 ml)
• Garnish with fresh chopped mint and an additional swirl of coconut milk, if desired (the fresh mint is really nice here, so use it if you can!)

Together, these ingredients make every spoonful of this soup bright, fresh and flavorful.

Spinach Soup Recipe Steps

See the full recipe in the printable recipe card below.

1. Sauté: In a large pot, heat the olive oil over medium heat. Add the diced onion and a pinch of salt and sauté 2-3 minutes until it starts to soften. Add the celery, garlic, and ginger, sautéing until the onion is translucent and everything is aromatic, about 5 more minutes. Don’t let anything brown; reduce the heat if needed.
2. Add Spinach: Stir in the fresh spinach, cooking until it wilts down but remains vibrant green, about 2-4 minutes. Add it in batches if needed (it will cook down!).
3. Blend: Carefully transfer the mixture to a blender, and add the water (or stock), jalapeno, lime juice, and coconut milk and puree until smooth, about 90 seconds. Scrape down the sides if needed. (You can alternatively add all remaining ingredients to the pot and use an immersion blender, but it might not be as smooth.)
4. Final Touches: The soup should be hot right after blending, so serve immediately, or return the soup to the pot and heat through on low heat for 5-10 minutes. Garnish with freshly chopped mint (we highly recommend this for the flavor!) and a swirl of coconut milk, if desired.

Variations, Tips, and Substitutions:

• Spinach: Can I use frozen spinach? I prefer the freshness of fresh baby spinach here, but you can absolutely use frozen if it’s all you have. Just ensure it’s thawed and drained well.
• Coconut Milk: Use full-fat coconut milk from the can, not the stuff in a bottle, as it contains a ton of filler and emulsifiers. You’ll have some leftovers from the can. Store it in an airtight container (not the open can) in the fridge for up to 7 days.
  • If you don’t want to use coconut milk, use almond milk or cashew milk for a different twist. Or, omit the milk altogether if needed and use water or stock.
• Broth: Veggie broth keeps this dish vegan, but you can use chicken broth or plain water.
• Creaminess: For a creamier texture, add more coconut milk if desired. Full-fat coconut milk from a can yields the best texture. Store leftover coconut milk in an airtight container (not in the can) in the fridge for up to 7 days. You can also use plain Greek yogurt or coconut yogurt to thicken your spinach soup.
• Spicy Heat: This soup has just a little bit of heat from the jalapeno. For a non-spicy version, omit the jalapeño. Most of the heat in peppers lives in the ribs and seeds; I use the bottom end of the jalapeno so it’s really not that spicy because there are not a lot of ribs and seeds there. But, if you’re sensitive, omit it. For extra spicy heat, use the whole jalapeno, seeds and all.
• Blender: A blender gets this soup ultra smooth and creamy, but an immersion blender or food processor can work if that’s all you have.
• Serving: I like to serve this soup as-is, but some people like to add cooked pasta (I’d use orzo), rice, potatoes, or croutons. Serve it up the way you want it.

Spinach Soup FAQs

Can I make spinach soup without coconut milk?

You can. Almond milk or cashew milk work, or leave the milk out and use a little more water or stock. If you’re not keeping it vegan, a spoonful of plain Greek yogurt makes it nice and creamy.

How do I keep spinach soup bright green?

Don’t overcook the spinach. Take it off the heat as soon as it wilts (2 to 4 minutes is plenty) and blend it right away. The lime juice helps keep that fresh flavor, too.

Can I make it ahead?

Sure. Keep it covered in the fridge for up to 3 days and warm it gently on low heat. The color may darken a little as it sits, but it still tastes great. Add the mint right before serving.

Want another cozy blended soup? Try my Carrot Ginger Soup, or find more favorites in my 10 Best Healthy Soup Recipes.

More Healing Recipes

• Butternut Squash and Carrot Curry Soup
• Honey Ginger Shots
• Elderberry Syrup

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I hope you enjoy this vibrant Spinach Soup as much as I do. It’s a testament to how simple ingredients can create something truly special.

I’d love to hear your thoughts and any variations you tried!