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
- 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, 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)
- 8-10 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
- 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.
- 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!).
- 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.
- 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.
