Description
A vibrant and creamy Spinach Coriander Lemongrass Soup combining fresh herbs, aromatic spices, and coconut milk for a comforting and flavorful vegetarian dish that’s quick and easy to prepare.
Ingredients
Scale
Main Ingredients
- 7 oz fresh spinach, washed
- 1 small bunch fresh coriander (cilantro), stems and leaves separated
- 1 stalk lemongrass, outer layer removed, finely sliced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1-inch piece fresh ginger, peeled and grated
- 1 green chili, deseeded and chopped (optional)
- 1 ¾ cups coconut milk (full-fat recommended)
- 2 ¼ cups vegetable stock
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- Salt and pepper, to taste
- 1 tbsp coconut oil or neutral oil
- Fresh coriander leaves (for garnish)
- Lime wedges (for serving)
Instructions
- Sauté Onions: Heat coconut oil in a large pot over medium heat. Add the chopped onion and sauté for 2–3 minutes until the onion becomes soft and translucent.
- Cook Aromatics: Add the minced garlic, grated ginger, and finely sliced lemongrass to the pot. Cook for another 2 minutes, stirring frequently to release the aromas.
- Bloom Spices: Stir in the ground cumin, ground coriander, turmeric, and chopped green chili (if using). Cook for 1 minute until the spices are fragrant and well combined with the aromatics.
- Wilt Spinach: Add the fresh spinach and coriander stems to the pot. Sauté until the spinach wilts down, approximately 2–3 minutes.
- Simmer Soup: Pour in the coconut milk and vegetable stock. Bring the mixture to a gentle simmer and cook for 10–12 minutes to allow flavors to meld.
- Add Fresh Herbs: Remove the pot from heat and stir in most of the coriander leaves, reserving some for garnish.
- Puree Soup: Use an immersion blender directly in the pot, or transfer the soup carefully to a blender, and blend until smooth and creamy.
- Season and Serve: Taste and season the soup with salt and pepper as desired. Reheat gently if necessary, then ladle into bowls and garnish with fresh coriander leaves and lime wedges before serving.
Notes
- For a spicier kick, keep the seeds in the green chili or add additional chili.
- If you don’t have an immersion blender, use a regular blender in batches, taking care with hot liquids.
- This soup can be made ahead and refrigerated for up to 2 days; reheat gently on the stove before serving.
- Use full-fat coconut milk for the creamiest texture and richest flavor.
- Vegetable stock can be substituted with chicken stock for non-vegetarians.
- To make it vegan, ensure vegetable stock is used and no non-vegan ingredients added.
