Creamy Vegan Spinach Soup With Coconut Milk (Pureed Soup)
Creamy vegan spinach soup using coconut milk is delicious, healthy and easy to prepare.
Servings 4
Calories 102kcal
Ingredients
- 3 cups spinach leaves I used fresh baby spinach leaves
- 2 cups water
- salt adjust to taste
- 1 teaspoon cumin seeds
- 2 tablespoons oats
- ¾ cup coconut milk (creamy and thick)
Instructions
- Wash the spinach very well, transfer the cleaned spinach to a pot or pan.
- Add the water also to the pan and bring the water to a boil and cook the spinach in boiled water (in medium to high heat) for about 3 to 4 minutes or until the spinach is well cooked.
- When the cooked spinach is cooled, blend it well in the blender along with the water used for cooking.
- Transfer the contents back to the pot or pan, and add cumin seeds and oats to it.
- Cook the mixture in high heat until the soup starts boiling.
- When the soup begins to boil, add the coconut milk and salt, cook in low heat for about 3 more minutes. Now the spinach soup is ready to be served!
Notes
Enjoy the delicious, healthy and easy spinach soup while it is still warm!
If you do not want to keep this vegan, you may use heavy cream instead of coconut milk and also you may add butter while making the soup.
Nutrition
Calories: 102kcal | Carbohydrates: 4g | Protein: 2g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 30mg | Potassium: 239mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 2116IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 2mg