An entire pound of spinach in one soup??
I found myself with an extra pound of spinach and was searching for ways to use it up. I came across the idea of a spinach soup …. I was super skeptical about the idea. I mean, I like spinach, but I don’t LOVE it. But figured I didn’t have a lot to lose even if I didn’t like it because the spinach was going to go bad soon.
Usually, I make my Happy Eats Healthy Veggie Concentrates when I have leftover greens, but I had already made a bunch of those too! I used what I had on hand, hence the green onions, they’re kinda fun in there.
This soup is creamy and really lovely. It’s really quite easy and surprisingly delicious.
1 tbsp coconut oil, ghee or olive oil
1/2 yellow onion, chopped
1 bunch green onions, sliced
3 cloves garlic, minced
1 small potato, chopped
1 lb. spinach
2-4 cups vegetable broth
1/2 coconut milk plus a few spoons for garnish
1/2 tsp pink salt
black pepper to taste
For serving: Lime or lemon, flakey salt, sliced green onions
Heat a soup pot over medium heat. Add the ghee, yellow and green onions, cooking just to soften, about 5 minutes.
Stir in garlic and potato. Add the spinach a few handfuls at a time, stirring and allowing to wilt before adding more.
Pour in 2 cups of the broth and bring to a simmer. Cook, stirring occasionally until spinach is bright green, and potatoes are tender~ 10 to 15 minutes. Season with salt and a few grinds of black pepper.
Carefully pour or ladle into a blender and add the coconut milk; blend on high until creamy and velvety. Adjust broth as desired (I like this Coconut Spinach Soup to have some body, so a little thicker over thinner), adding additional broth if the soup is too thick. Taste and adjust salt and pepper, blending again to ensure even distribution. Pour directly into soup bowls.
Serve with a wedge of lime, a sprinkling of black or flaky sea salt and green onions and a drizzle of coconut milk0