Vibrant creamy soup with fresh spinach, fragrant coriander, lemongrass and warming spices in luscious coconut milk base.
# What You’ll Need:
→ Fresh Produce
01 - 7 ounces fresh spinach, washed
02 - 1 small bunch fresh coriander (cilantro), stems and leaves separated
03 - 1 stalk lemongrass, outer layer removed, finely sliced
04 - 1 medium onion, chopped
05 - 2 garlic cloves, minced
06 - 1 inch piece fresh ginger, peeled and grated
07 - 1 green chili, deseeded and chopped, optional
→ Liquids
08 - 13.5 fluid ounces coconut milk, full-fat recommended
09 - 16.9 fluid ounces vegetable stock
→ Spices and Seasonings
10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground coriander
12 - 0.5 teaspoon ground turmeric
13 - Salt and pepper to taste
14 - 1 tablespoon coconut oil or neutral oil
→ Garnish
15 - Fresh coriander leaves
16 - Lime wedges
# How To Make It:
01 - Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté for 2 to 3 minutes until softened and translucent.
02 - Add minced garlic, grated ginger, and sliced lemongrass to the pot. Cook for 2 minutes while stirring frequently until the mixture becomes fragrant.
03 - Stir in ground cumin, ground coriander, turmeric, and green chili if using. Cook for 1 minute until the spices release their aroma.
04 - Add fresh spinach and coriander stems to the pot. Sauté until spinach is completely wilted, approximately 2 to 3 minutes.
05 - Pour in coconut milk and vegetable stock. Bring the mixture to a gentle simmer and cook for 10 to 12 minutes uncovered.
06 - Remove the pot from heat. Add most of the fresh coriander leaves, reserving a small portion for garnish.
07 - Using an immersion blender, puree the soup until it reaches a smooth and creamy consistency. Alternatively, carefully transfer the soup to a countertop blender and blend in batches.
08 - Season the soup with salt and pepper to taste. Gently reheat if needed before serving.
09 - Ladle the soup into bowls and garnish with fresh coriander leaves and lime wedges. Serve immediately while hot.
