Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 carrots, diced
- 2 celery stalks, sliced
- 1 large potato, peeled and cubed
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 cups fresh spinach
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic; sauté until translucent.
- Add diced carrots, sliced celery, and cubed potato; cook for 5 minutes.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 15 minutes.
- Stir in coconut milk and spinach, cook until spinach wilts.
- Use an immersion blender to puree the soup until smooth or leave it chunky as preferred.
- Season with salt and pepper, serve warm garnished with fresh herbs if desired.
Notes
- Can be made ahead and stored in the refrigerator for up to 3 days.
- Adjust coconut milk for desired creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Vegan
- Diet: Dairy-Free, Plant-Based
Nutrition
- Serving Size: 1 bowl (approx. 250g)
- Calories: 200 Kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg