Ladle up this ultra Creamy Spinach Soup for a light lunch or dinner this week. This nutrient-rich and dairy-free spinach soup will tickle your taste buds and fuel your body. Super easy to make, this soup recipe requires just a few simple everyday ingredients you might have on hand already!
This Creamy Spinach Soup recipe is…
- Creamy
- Simple
- Vegan
- Vegetarian
- Gluten-free
How to Make Creamy Spinach Soup
- In a pan on the stove, heat oil over medium heat.
- Add in the onions and cook until translucent.
- Season with salt and pepper, and toss in garlic.
- Add the spinach and sauté to wilt the leaves.
- Pour in broth and bring to a boil. Then reduce heat and simmer for 15 minutes.
- Now add coconut milk, then remove the pot from the stove.
- Stir in the lemon juice, and use an immersion blender to puree.
- Season with salt and pepper, serve, and enjoy!
Helpful Tips for Making Creamy Spinach Soup
Blender
If you don’t have an immersion blender, you can use a classic blender or food processor. The key is to do a little soup at a time, or it will make a mess—batches are key. Then pour the soup back into the pan.
Fresh Spinach
I find that fresh spinach helps to give this soup that ultra bright and fresh color. If needed, you could use frozen spinach, but just know the color will be slightly different.
Heavy-Duty Pot
I love using quality cookware as it ensure my recipes cook up evenly. For this soup, you want to use a heavy-duty pot to ensure that your soup cooks evenly. Otherwise, you may burn your soup or find areas of your soup that are undercooked.
Variations to Creamy Spinach Soup
Recipe
Ingredients
- 2 tbsp olive oil
- 1 red onion peeled and chopped
- 1 clove garlic minced
- 16 oz spinach fresh, stems trimmed
- 4 cups vegetable broth
- ¾ cup coconut milk
- 1 lemon juiced
- salt and pepper to taste
Instructions
-
Heat the olive oil in a pot over medium heat.
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Add the onion and cook until softened and translucent, around 5 minutes.
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Add salt and pepper, to taste. Add the garlic and cook for one more minute.
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Add the spinach and sauté for 30 seconds, until it begins to wilt.
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Pour in the vegetable broth and bring to a boil. Reduce to a simmer and cook for 15 minutes or until the spinach is fully wilted and bright green. Season with additional salt and pepper, to taste.
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Next, add the coconut milk and stir to incorporate.
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Remove the pot from the heat, and add the lemon juice.
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Use an immersion blender to puree the soup until it is creamy and smooth. Adjust salt and pepper to taste.
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Serve and enjoy!
