Creamy coconut-based soup with fresh spinach, coriander, and aromatic lemongrass. Ready in 40 minutes.
# What You Need:
→ Fresh Produce
01 - 7 ounces fresh spinach, washed
02 - 1 small bunch fresh coriander, 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
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
# Steps:
01 - Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté for 2 to 3 minutes until softened.
02 - Add minced garlic, grated ginger, and sliced lemongrass. Cook for another 2 minutes, stirring frequently.
03 - Stir in ground cumin, ground coriander, turmeric, and green chili if using. Cook for 1 minute until fragrant.
04 - Add spinach and coriander stems. Sauté until spinach is wilted, approximately 2 to 3 minutes.
05 - Pour in coconut milk and vegetable stock. Bring to a gentle simmer and cook for 10 to 12 minutes.
06 - Remove from heat. Add most of the coriander leaves, reserving some for garnish.
07 - Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer to a countertop blender in batches.
08 - Season with salt and pepper to taste. Heat gently if desired before serving.
09 - Serve hot, garnished with fresh coriander leaves and lime wedges.
