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Creamy Vegan Spinach Soup

Close-up of a bowl of rich green spinach soup topped with a swirl of white cream.
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Make this simple, creamy vegan spinach soup using coconut milk for a rich texture. It is a healthy and comforting soup perfect for a chilly night.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 lb fresh spinach, packed
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Pinch of nutmeg

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the vegetable broth and bring the mixture to a simmer.
  4. Add the fresh spinach to the pot in batches, stirring until it wilts down completely.
  5. Remove the pot from the heat. Carefully transfer the soup mixture to a blender, or use an immersion blender directly in the pot.
  6. Add the coconut milk, salt, pepper, and nutmeg. Blend until completely smooth and creamy.
  7. Return the soup to the pot if necessary, reheat gently, but do not boil. Taste and adjust seasoning.
  8. Serve hot.

Notes

  • For a thicker soup, use only half the amount of broth initially and add more as needed.
  • If you prefer a less coconut flavor, substitute cashew cream for the coconut milk.
  • Add 1 medium boiled potato during the blending stage for a heartier spinach and potato soup variation.

Nutrition

Find it online: https://cookerycourier.com/creamy-spinach-soup-easy-recipe/