Creamy coconut-based soup featuring fresh spinach, coriander, and lemongrass. Ready in under an hour.
# Components:
→ Fresh Produce
01 - 7 oz fresh spinach, washed and stems removed
02 - 1 small bunch fresh coriander (cilantro), stems and leaves separated
03 - 1 stalk lemongrass, outer layers 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
→ Liquids
08 - 13.5 oz can full-fat coconut milk
09 - 2 cups vegetable stock
→ Spices and Seasonings
10 - 1 tsp ground cumin
11 - 1 tsp ground coriander
12 - 1/2 tsp ground turmeric
13 - Kosher salt and freshly ground black pepper to taste
14 - 1 tbsp coconut oil or neutral vegetable oil
→ Garnish
15 - Fresh coriander leaves for serving
16 - Fresh lime wedges
# Method:
01 - Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté for 2-3 minutes until translucent and softened.
02 - Add minced garlic, grated ginger, and sliced lemongrass. Cook for 2 minutes, stirring constantly to prevent burning, until fragrant.
03 - Stir in ground cumin, ground coriander, turmeric, and chopped green chili. Cook for 1 minute until spices are aromatic and well-combined.
04 - Add fresh spinach and coriander stems. Sauté for 2-3 minutes until spinach is completely wilted and reduced in volume.
05 - Pour in coconut milk and vegetable stock. Bring to a gentle simmer, reduce heat to low, and cook for 10-12 minutes to allow flavors to meld.
06 - Remove pot from heat. Add most of the fresh coriander leaves, reserving a small portion for garnish.
07 - Use an immersion blender to puree soup until completely smooth and creamy. Alternatively, transfer to a countertop blender in batches.
08 - Season with salt and pepper to taste. Heat through if needed before serving. Ladle into bowls and garnish with reserved coriander leaves and lime wedges.
