Coconut Cream Of Spinach Soup In A Hurry Recipe Video

Looking for a dairy free version of cream of spinach? Check out this recipe made with coconut milk that comes together fast. Never made spinach soup? No prob, I'll show you how.

Summary

Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
TasteFeel
MethodDish
VegetarianMain Ingredient

Ingredients

 Olive oil1 Tablespoon
 Onions2 Cup (32 tbs), chopped
 Garlic2 Clove (10 gm), minced
 Cumin powder1 Teaspoon
 Spinach8 Cup (128 tbs) (fresh, organic)
 Vegetable broth2 Cup (32 tbs)
 Coconut milk1 1⁄2 Cup (24 tbs)

Nutrition Facts

Serving size

Calories 318 Calories from Fat 231

% Daily Value*

Total Fat 27 g42.1%

Saturated Fat 21.1 g105.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 305.1 mg12.7%

Total Carbohydrates 18 g6%

Dietary Fiber 5.8 g23.2%

Sugars 7.2 g

Protein 5 g10.3%

Vitamin A 118.9% Vitamin C 46.3%

Calcium 10.9% Iron 21.5%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a vessel add in the olive oil and onion. Sauté for 3 minutes.
2. Add in garlic and cumin. Cook for another 1 minute.
3. Add in the spinach and cover the vessel with lid. Let spinach wilt for few minutes.
4. Pour in vegetable stock and stir well. Puree the soup with immersion blender.
5. Add in coconut milk and mix well with ladle.

SERVING
6. Garnish Coconut Cream of Spinach Soup with cream and serve.
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