Spinach and coconut soup
A bright green, silky spinach soup with potato and coconut milk – dairy-free.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4 people
- Vegan
Ingredients
Quantities adjust to the number of servings.
- Sunflower oil1 tbsp
- Onion1
- Garlic2 cloves
- Potato300 g
- Baby spinach150 g
- Coconut milk200 ml
- Lemon½
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Cook the chopped onion in the oil in a saucepan over a medium heat for 4 minutes, then add the crushed garlic for a minute.
Add the diced potatoes and 700 ml of water, season with salt and simmer for 12–15 minutes until the potatoes are tender.
Add the spinach and cook for 1 minute until wilted – that keeps it bright green.
Pour in the coconut milk, blend until smooth and season with salt, pepper and a little lemon juice.