Image of Spinach Cream Soup retrieved from
Hello to all the lovers of quick and delicious cooking! Today, I want to share a recipe that combines the best of both worlds: an exquisite spinach cream soup with coconut milk. Whether you prefer the stovetop method or using an instant pot, you can enjoy this flavorful soup in no time.
If you want to give your health a boost, you can’t miss out on spinach. These green leaves are a treasure trove of nutrients that will make you feel like a superhero. They are loaded with vitamins A, C, E, and K, as well as minerals like iron and calcium. It’s a winning combination to strengthen your immune system, take care of your bones, and have eagle-eyed vision!
In addition, their high antioxidant content will help you combat oxidative stress and prevent diseases such as heart disease. And when it comes to digestion, spinach is your ally, thanks to its fiber, which will keep your digestive system in excellent shape. So, don’t think twice and give spinach a prominent place in your diet!
With fresh and flavorful ingredients, this vegetable cream soup will become a favorite dish for both adults and kids – serve hot or cold! And if you want to add a touch of elegance, you can garnish it with edible flowers and mozzarella balls.
Be adventurous and try this quick recipe. Remember, the kitchen is a creative space, and there’s always room to experiment with new flavors and combinations.
Ready to get started?
Spinach Cream Soup with Coconut Milk
Ingredients
- 500 ml vegetable broth
- 1 sweet onion
- 1 carrot
- 1 celery stalk
- 1 leek
- 400 ml coconut milk
- Fresh parsley
- 1 bag of fresh spinach
- Coarse sea salt
- Freshly ground black pepper
- 100 gm potato flakes
Instructions
Traditional Stovetop Method:
- Peel and dice the onion, carrot, celery, and leek.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the diced vegetables and sauté until they soften and become fragrant.
- Add the vegetable broth and coconut milk to the pot. Bring the mixture to a boil.
- Reduce the heat to low and simmer for about 15-20 minutes until the vegetables are tender.
- Add the fresh parsley and spinach to the pot. Stir well and cook for an additional 2-3 minutes until the spinach wilts.
- Remove the pot from the heat and let the mixture cool slightly.
- Using an immersion blender or regular blender, blend the soup until smooth and creamy. Be careful when blending hot liquids and work in batches if using a regular blender.
- Return the blended soup to the pot and place it over low heat.
- Stir in the potato flakes and continue to cook for another 5 minutes, stirring occasionally, until the soup thickens slightly.
- Season with salt and pepper to taste.
Instant Pot Method:
- Peel and dice the onion, carrot, celery, and leek.
- Set the instant pot to the sauté function and heat a tablespoon of oil. Add the diced vegetables and sauté until they soften and become fragrant.
- Add the vegetable broth and coconut milk to the instant pot. Close the lid and set the valve to sealing position.
- Cook on high pressure for 10 minutes.
- Once the cooking time is complete, carefully perform a quick pressure release.
- Add the fresh parsley and spinach to the pot. Close the lid again and let the residual heat wilt the spinach for a few minutes.
- Open the lid and blend the soup using an immersion blender directly in the pot or transfer it to a regular blender in batches.
- Stir in the potato flakes and set the instant pot to the sauté function again. Cook for another 2-3 minutes, stirring occasionally, until the soup thickens slightly.
- Season with salt and pepper to taste.
Notes
Dressing:
Garnish to taste with sprouts, edible flowers, fresh herbs, etc., and a drizzle of extra virgin olive oil for flavor and creaminess.