Spinach and Coconut Soup



Sometimes making soup can seem like quite a lot of effort, waiting for all of the vegetables to soften to the point where you can blend them. This is the ideal soup to quickly whip up on a weekday evening or any time you want a speedy, delicious dinner as you do not need to wait for anything to cook other than the onion and garlic. I like to always keep some good quality sourdough or gluten free bread on hand so that I can make a quick, satisfying dinner! Although this soup isn’t particularly thick, it is surprisingly filling and provides you with such a good boost of essential minerals, such as iron. For a thicker soup you can reduce the amount of stock or increase the amount of spinach to make it go further. The coconut compliments the spinach really well and adds a sweetness. Once again, you can reduce the amount of coconut to taste. I hope you all find this as easy to make and tasty as I do!

Spinach and Coconut Soup
Prep time
Cook time
Total time
Recipe type: vegan, gluten free, dairy free, sugar free, grain free
Serves: 3
  • 1 large brown onion
  • 3 cloves garlic
  • 150g spinach (1 large bag)
  • ½ bar coconut cream (I use biona, you can use the oil from the bar to cook the onions) plus extra for decoration
  • 1 tbsp coconut oil
  • 1 litre vegetable stock
  • ½ tsp smoked paprika
  • ½ tsp hot chilli powder
  1. Heat the coconut oil on a medium heat in a large pan
  2. Finely chop the onion and garlic and add to the pan, cooking for about 5 minutes until soft
  3. Add the stock, coconut cream, paprika and chilli and stir until the cream has melted into the stock
  4. Add the spinach and turn off the heat
  5. Leave for about two minutes until the spinach has wilted and then blend with a hand blender until the soup is smooth


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