Spinach Coconut Milk Soup with Ginger

A deliciously creamy and aromatic soup that combines the richness of coconut milk with the freshness of spinach and the zing of ginger. Perfect for a light yet flavorful meal.

Ingredients (Serves 4):

• 300 g (10 oz) fresh spinach leaves (washed)
• 1 medium onion (chopped)
• 2 garlic cloves (minced)
• 1 tablespoon fresh ginger (grated or minced)
• 1 tablespoon olive oil or coconut oil
• 400 ml (1 can) coconut milk
• 750 ml (3 cups) vegetable or chicken broth
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Juice of 1/2 lime (optional)
• Optional garnish: chopped cilantro, chili flakes, or a drizzle of coconut milk

Instructions:

1. Prepare the aromatics:

1. Heat the olive or coconut oil in a large pot over medium heat.
2. Add the chopped onion, garlic, and grated ginger. Sauté for 3-4 minutes, until the onions become soft and fragrant.

2. Add the spices:

1. Stir in the ground cumin and cook for another 1 minute to release the flavors.

3. Add the liquids and cook the spinach:

1. Pour in the vegetable broth and bring the mixture to a simmer.
2. Add the spinach leaves and cook for 3-5 minutes, until wilted.

4. Add coconut milk:

1. Pour in the coconut milk, and stir well to combine.
2. Continue to simmer for another 5 minutes to let the flavors meld together.

5. Blend the soup:

1. Remove the pot from heat and use an immersion blender to puree the soup until smooth.
   (Alternatively, blend in batches in a countertop blender after letting it cool slightly.)

6. Season and finish:

1. Taste the soup and season with salt and pepper to taste.
2. For extra brightness, stir in the lime juice (optional).

7. Serve:

1. Ladle the soup into bowls and garnish with fresh chopped cilantro, chili flakes, or a drizzle of coconut milk for extra richness.
2. Serve with warm naan bread or a side of rice for a complete meal.

Tips:

• For extra heat: Add a chopped fresh chili or a pinch of cayenne pepper while sautéing the aromatics.
• Vegan version: This soup is already vegan-friendly, but you can adjust the coconut milk to make it lighter (using light coconut milk).
• For added protein: Include cooked chickpeas or tofu cubes in the soup for a protein boost.

This spinach coconut milk soup with ginger is a perfect balance of creamy, spicy, and savory—ideal for cozying up on a chilly day!