Healthy & Vibrant 20-Minute Spinach Soup

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healing Spinach Soup Recipe with coconut milk vegan gluten free

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

This flavorful and easy spinach soup recipe is delicious and a powerhouse for your immune system.

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

It’s simple, nutritious, vegan, gluten-free, and packed with 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 superfood for boosting immunity and overall health.
  • Fresh Garlic: Another key ingredient known for its anti-inflammatory and immune-boosting properties.
  • Fresh Ginger: With its potent anti-viral and anti-bacterial qualities, it adds flavor and health benefits, particularly aiding digestion and fighting colds.
  • Fresh Lime: Juice not only adds a refreshing twist but also provides a burst of vitamin C, essential for immune defense and skin health.
  • Coconut Milk: Add healthy fat, plus is loaded with healing lauric acid. You can also substitute this for cashew cream (or heavy cream if you don’t need it to be vegan).
Spinach Soup Recipe with coconut milk with spoon, salt and mint

Spinach is a nutritional powerhouse, loaded with vitamins A, C, and K, as well as iron and folate. These essential nutrients work together to fight off illness, keep your heart happy, and energize your body. And the amazing green color isn’t just for show – it comes from chlorophyll, a natural detoxifier that helps cleanse your system and leave you feeling refreshed.

But this soup isn’t just about being good for you – it’s bursting with flavor, too. Simple ingredients like onions, garlic, broth, and a touch of cream 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 use it if you can!

Together, these ingredients create a wonderful blend of healing health benefits in each spoonful of this delicious soup.

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 saute 2-3 minutes until is 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.
Spinach Soup Recipe with coconut and milk

Variations, Tips, and Substitutions:

  • Q: Can I use frozen spinach? A: 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.
  • 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 in the fridge for up to 7 days (do not store leftover food in cans as there’s a high risk of bacteria growth.)
  • For a creamier texture, add more coconut milk if desired. Full-fat coconut milk from a can yeilds the best texture. Store leftover coconut milk in an airtight container (not in the can; open cans can breed bacteria) in the fridge for up to 7 days.
  • Use almond milk or cashew milk for a different twist. Or, omit the milk altogether if needed and use water or stock.
  • 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 heat, use the whole jalapeno, seeds and all.
  • A blender gets this soup ultra smooth and creamy, but an immersion blender can work if that’s all you have.

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healing Spinach Soup Recipe with coconut milk vegan gluten free

Easy Spinach Immunity Soup

  • Author: Elizabeth Rider
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: Serves 4
  • Category: Soup
  • Method: Chop, Simmer, Blend
  • Cuisine: American

Description

Whip up this healthy & vibrant spinach soup in just 20 minutes! Packed with nutrients & flavor, this easy recipe is the perfect way to boost your immunity & warm up your winter days. The lime and mint really make the dish, don’t skip them. Vegan & gluten-free.


Ingredients

Units Scale
  • 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)
  • 10ounces baby spinach, washed (about 280 grams); it will cook down A LOT, use up to 14 ounces if desired
  • 1 cup filtered water, or chicken or veggie stock (240 ml)
  • 1/2 cup full-fat coconut milk (120 ml)
  • 2 inches fresh jalapeño, finely chopped (about 5 cm, adjust to taste)
  • Juice of 1 lime (about 2 tablespoons or 20 ml)
  • 810 mint leaves, chopped, for garnish

Garnish with fresh chopped mint and an additional swirl of coconut milk, if desired (the fresh mint is really nice here use it if you can!


Instructions

  1. Sauté: In a large pot, heat the olive oil over medium heat. Add the diced onion and a pinch of salt and saute 2-3 minutes until is 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.

Notes

Substitutions:

  • Use water or veggie stock to make this spinach soup vegan; use chicken stock if desired for more flavor and protein if vegan isn’t important.
  • The coconut milk can be substituted with cashew cream or cashew milk, or any milk or cream of your choice. We prefer it with full-fat coconut milk from a can.

I hope you enjoy this immune-boosting and healing 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!

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Hi, I'm Elizabeth

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