Creamy Spinach Coconut Soup Recipe – A Nutrient-Packed Delight!
Indulge in the velvety goodness of our Creamy Spinach Coconut Soup! This easy-to-follow recipe combines vibrant spinach with the rich, tropical flavor of coconut milk, creating a wholesome and satisfying bowl of comfort. Packed with nutrients and bursting with flavor, this soup is a perfect blend of health and taste. Warm up your evenings with this nourishing delight that’s sure to become a family favorite. Discover the joy of simple, yet sensational, homemade soup with our Spinach Coconut Soup recipe!
| Course | Cuisine | Servings | Preparation Time | Cooking Time | Calories |
|---|---|---|---|---|---|
| Appetizer | International | 4 servings | 15 minutes | 20 minutes | 150 calories per serving |
Ingredients:
- 4 cups fresh spinach leaves, washed and chopped
- 1 can (13.5 oz) coconut milk
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red chili flakes (adjust to taste)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 cups vegetable broth
- Juice of 1 lime
- Fresh cilantro leaves for garnish
- Toasted coconut flakes for garnish (optional)
Instructions:
- Heat olive oil in a large soup pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- Add chopped onions and sauté until they turn translucent.
- Stir in minced garlic and grated ginger. Sauté for a minute until fragrant.
- Add ground coriander, ground cumin, turmeric, and red chili flakes. Mix well and cook for another minute.
- Add chopped spinach leaves and sauté until they wilt and become tender.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
- Return the soup to the pot and add the coconut milk. Stir well and cook for a few minutes until the soup is heated through.
- Season with salt and pepper to taste. Squeeze in the lime juice and stir.
- Ladle the soup into bowls, garnish with fresh cilantro leaves and, if desired, toasted coconut flakes.
- Serve the Spinach Coconut Soup hot and enjoy its creamy, flavorful goodness.
This Spinach Coconut Soup is not only delicious but also packed with vitamins and minerals from the spinach and the richness of coconut milk. It’s a perfect appetizer to warm your soul on a chilly day.
Use Organic Ingredients and savour the true flavours of Indian Cuisine. Ingredients sourced from www.Praakritik.com Use referral code "AROMAS" to avail discounts
