Spinach and coconut soup
A bright green spinach soup with coconut, soya milk and nutmeg
A smooth, bright green, dairy-free soup of spinach and onion blended with a little creamed coconut, then simmered with vegetable stock, soya milk and a hint of nutmeg. Cook the spinach only briefly so it keeps its colour. Serve immediately.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 tsp olive oil
- 1 onionlarge, chopped
- 14 oz spinachchopped
- 1 ¼ cups clear vegetable stock1¼ cups; see the clear vegetable stock recipe
- 2 cups water2 cups
- 2 cups soya milk2 cups
- ½ tsp ground nutmeg
- ¾ tsp saltto taste
- ¼ tsp black pepperto taste
Shop this recipe on Amazon
What you'll need
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 2: Add 14 oz spinach and sauté until just soft. Do not overcook, or the spinach will lose its colour.
3 minStep 3: Put 6 tbsp creamed coconut or thick coconut milk in a food processor or blender with the onion and spinach and process until smooth.
Step 4: Return the mixture to the pan and add 1 ¼ cups clear vegetable stock, 2 cups water, 2 cups soya milk and ½ tsp ground nutmeg.
Step 5: Bring to the boil, season with ¾ tsp salt and ¼ tsp black pepper and serve immediately.
5 min
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 6 g
- Carbs
- 10 g
- Fat
- 8 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does spinach and coconut soup take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of creamed coconut or thick coconut milk?
- Single cream, same amount (not dairy free).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Tiyula itumBlack beef soup
Tiyula itum, 'black soup', is the pride of the Tausug people of Sulu in the far south of the Philippines, cooked for weddings, Eid celebrations and when guests come home. Beef (it is a halal, pork-free dish) is simmered with ginger, lemongrass and turmeric, then darkened with pamapa itum, a paste of grated coconut toasted until almost black and pounded with spices. The broth looks dramatic but tastes smoky, earthy and gently peppery, with heat from chillies. Serve it with plain rice. Chef's tip: toast the coconut slowly, stirring all the time, until it is very dark brown but not ashy; burnt-to-ash coconut tastes bitter and ruins the soup.
Filipino
Ful nabitSprouted fava bean soup
Sprouted beans are ladled out with their cooking liquor in Cairo homes when the weather turns cold or someone is feeling run down, and Egyptians swear by the broth as a pick-me-up. The beans are soaked and left to sprout for a few days, then simmered with onion, garlic and cumin into a light, earthy soup that is sharpened at the table with plenty of lemon. You can eat the beans with a spoon or pop them from their skins. Allow 3 to 4 days for sprouting, although the hands-on work is only about 20 minutes. People with G6PD deficiency (favism) must not eat fava beans. Chef's tip: stop the sprouting when the shoots are about 1 cm long; longer sprouts taste grassy and bitter.
Egyptian
Miso soup
Miso soup (味噌汁) is drunk every day in homes all over Japan, at breakfast as well as dinner, beside a bowl of rice. The base is dashi; this vegan version uses kombu and dried shiitake instead of bonito, which gives it a deep, rounded flavour. Silken tofu and wakame seaweed are the classic fillings. It takes ten minutes; just remember not to boil the miso. Chef's tip: add the miso at the very end and never let it boil. Boiling kills the miso's fresh, fermented aroma; Japanese cooks say the soup should only 'smile', with the surface barely trembling.
Japanese