Spinach Coconut Soup – Gluten Free & Vegan


I used this recipe as inspiration, but my measurements were fairly different: http://www.beyondthepeel.net/2013/01/coconut-spinach-soup.html


  • 1 Can Coconut Milk
  • 3 Cups Veggie Broth
  • 1/2 Cup Water
  • 1 Bunch Spinach
  • 2 t Cumin
  • Salt to Taste
  • 1/4 of an onion chopped, about a cup.
  • 2 cloves garlic
  • 1 T Apple Cider Vinegar
  • Olive Oil

Optional: Save about a 1/4 cup of the coconut milk and mix it with cilantro to drizzle over the soup when it is finished.


  1. Heat oil over medium heat. Cook Onions and Garlic until translucent (about 4 minutes). Add Cumin and Stir.
  2. Add 1/2 cup Water and your Spinach.  Cover and wilt for about 4 minutes.
  3. Add the rest of the Vegetable Broth, and Vinegar simmer for about 5 minutes. Using a slated spoon, remove contents of your soup (Onions & Spinach) into a blender and liquify.  Return the blended mixture to the pot. (Or just use an emulsion blender if you have one).
  4. Add coconut milk and salt and simmer for about 10 minutes.

Optional: Mix about 1/4 cup of coconut milk with a T of chopped cilantro and drizzle over soup when you serve!