Spinach Coriander Lemongrass Soup (Print Page)

Creamy coconut-based soup with fresh spinach, aromatic coriander and zesty lemongrass. Ready in 40 minutes.

# What You Need:

→ Fresh Produce

01 - 7 oz 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 fl oz coconut milk, full-fat
09 - 16.9 fl oz vegetable stock

→ Spices and Seasonings

10 - 1 tsp ground cumin
11 - 1 tsp ground coriander
12 - 0.5 tsp ground turmeric
13 - Salt and pepper to taste
14 - 1 tbsp coconut oil or neutral oil

→ Garnish

15 - Fresh coriander leaves
16 - Lime wedges

# Directions:

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 to the pot. Cook for another 2 minutes, stirring frequently to release aromatic oils.
03 - Stir in ground cumin, ground coriander, turmeric, and green chili if using. Cook for 1 minute until the spice blend becomes fragrant.
04 - Add fresh spinach and reserved coriander stems to the pot. Sauté until spinach is completely 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 to allow flavors to meld.
06 - Remove pot from heat. Add most of the fresh coriander leaves, reserving a portion for final garnish.
07 - Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer soup in batches to a countertop blender for consistent results.
08 - Season the soup with salt and pepper to taste. Adjust seasoning as needed for desired flavor balance.
09 - Heat the soup gently if needed and serve hot. Garnish each bowl with fresh coriander leaves and lime wedges.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when you actually have it on the table in 40 minutes.
  • The bright, warming spices feel both comforting and unexpectedly exotic, like taking a small trip while sitting at home.
  • Creamy without being heavy, and naturally vegan so you can serve it to anyone without a second thought.
02 -
  • Don't skip the step of separating coriander stems from leaves; the stems contribute a deeper, more subtle flavor while the leaves provide brightness and should be added at the end.
  • If your immersion blender gets stuck or sounds strained, stop immediately and let the soup cool slightly or work in smaller batches in a countertop blender to avoid damage.
  • The consistency of coconut milk varies by brand, so if your soup feels too thick after blending, add a splash more stock to reach your preferred texture.
03 -
  • Make this soup ahead and store it in the refrigerator for up to three days; the flavors actually deepen as it sits, making it even better the next day.
  • If you have an immersion blender with a pulse function, use it instead of continuous blending to control the texture and avoid over-processing, which can make the soup gluey.
  • For a potato-enriched version with extra body, add one small diced potato with the spinach and simmer until tender before blending.
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