Spinach, Coconut, and Zucchini Soup

this RECIPE

This vibrant green soup is packed with spinach, zucchini, and coconut milk, creating a creamy, mildly spiced dish that’s both nutritious and comforting. Perfect for a cozy meal or a refreshing summer soup!

Looking for a delicious way to eat more greens? This Spinach, Coconut, and Zucchini Soup is smooth, creamy, and full of warming spices like cumin, turmeric, and curry powder. The coconut milk adds a rich, velvety texture, while the homemade garlic herb croutons bring the perfect crunch.

This soup is naturally vegan, dairy-free, and gluten-free (skip the croutons or use GF bread). Serve it warm or chilled for a refreshing summer meal!

Ingredients

For the Soup:

• 1-2 tbsp coconut oil (or vegetable oil)
• 1 tsp mild curry powder
• ½ tsp ground cumin
• ½ tsp ground turmeric
• 1 large leek (topped, tailed, and finely diced)
• 1 medium potato (Maris Piper or another starchy variety, peeled and cubed)
• 1 large zucchini (courgette) (cubed)
• 1 green chili (deseeded and finely diced)
• 1 cup (240 ml) hot vegetable stock (use a quality stock cube or homemade)
• 1 (14 oz / 400g) can light coconut milk
• 3.5-7 oz (100-200g) fresh spinach
• Salt & pepper (to taste)

the Garlic Herb Croutons (Optional):

• 4 slices stale ciabatta (cubed)
• 1-2 tbsp olive oil
• ½ tsp garlic granules
• ½ tsp dried herbs (Herbes de Provence or Italian seasoning)

For Garnish:

• Handful of crispy spinach leaves

Instructions

1. Make the Garlic Herb Croutons (Optional, but Recommended!)

• Toss bread cubes with garlic granules and dried herbs.
• Heat olive oil in a non-stick pan and fry the croutons, stirring often, until golden brown and crunchy.
• Set aside.

2. Sauté the Aromatics

• Heat coconut oil in a large pot over medium heat.
• Add curry powder, cumin, and turmeric and stir for 1 minute to release their flavors.

3. Cook the Vegetables

• Stir in the leek, potato, zucchini, and chili, coating them in the spices.
• Season with salt and pepper.
• Cover and sweat over low heat for 5 minutes, stirring occasionally.

4. Simmer the Soup

• Pour in the vegetable stock and coconut milk.
• Simmer for 10 minutes, or until the potato is fork-tender.

5. Add Spinach & Blend

• Add the fresh spinach and cook for another 2-3 minutes until wilted.
• Carefully transfer to a blender (or use an immersion blender) and blend until completely smooth.
• Taste and adjust seasoning if needed.

6. Serve & Garnish

• Ladle the soup into bowls and top with croutons and crispy spinach leaves.
• Serve warm or chilled!

Notes

• For Extra Creaminess: Use full-fat coconut milk instead of light.
• Make It Spicier: Keep the chili seeds or add a pinch of cayenne pepper.
• Adjust the Thickness: If the soup is too thick, add a little more vegetable stock or coconut milk.
• For Extra Protein: Stir in a handful of cooked chickpeas or lentils before blending.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2-4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan, Healthy
• Diet: Vegetarian, Dairy-Free, Gluten-Free (skip croutons)
• Keywords: Coconut Soup, Spinach Soup, Zucchini Soup, Vegan Soup, Creamy Soup

Equipment Needed

• Large pot
• Non-stick pan (for croutons, optional)
• Blender or immersion blender
• Ladle

Nutrition (Per Serving, Approx.)

• Calories: ~220 kcal
• Sugar: ~4g
• Sodium: ~500mg
• Fat: ~14g
• Saturated Fat: ~9g
• Carbohydrates: ~18g
• Fiber: ~4g
• Protein: ~5g

Helpful Tips for the Best Spinach, Coconut, and Zucchini Soup

1. Add Spinach at the End for a Vibrant Green Color – Overcooking spinach can turn it dull green or brownish. Stir it in just before blending to keep that fresh, bright green hue.
2. Use Full-Fat Coconut Milk for Extra Creaminess – Light coconut milk works well, but full-fat coconut milk makes the soup richer and silkier.
3. Sweat the Vegetables First for Maximum Flavor – Cooking the leek, potato, zucchini, and chili with spices for a few minutes before adding liquid helps develop deeper, more complex flavors.
4. Let the Soup Cool Slightly Before Blending – Blending piping hot soup can cause spills and burns. Allow it to cool for a few minutes before blending, and always hold the lid down with a towel.
5. Prefer a Chunky Soup? – Instead of blending completely, leave some potato and zucchini pieces whole for a heartier texture.
6. For a Silky-Smooth Texture – Use a high-speed blender rather than an immersion blender for the creamiest consistency.
7. Balance the Seasoning – Taste the soup before serving and adjust the salt, pepper, and chili to your liking. A pinch of extra salt or vinegar can enhance the flavors.
8. Crispy Toppings Make a Difference! – The garlic herb croutons add amazing texture and flavor. If skipping croutons, try topping with roasted chickpeas, toasted coconut flakes, or crushed nuts.
9. Make It a Full Meal – Serve with naan, crusty bread, or a simple side salad for a balanced, satisfying meal.
10. Storage Tip: The soup thickens as it sits in the fridge. When reheating, add a splash of vegetable stock or water to loosen it up.

Conservation and Storage for Spinach, Coconut, and Zucchini Soup

Refrigeration (Up to 4 Days)

• Store the cooled soup in an airtight container in the refrigerator.
• The soup thickens as it sits, so when reheating, add a splash of vegetable stock, water, or coconut milk to adjust the consistency.

Freezing (Up to 3 Months)

• Let the soup cool completely before transferring to freezer-safe containers or zip-top freezer bags.
• Leave some space at the top of the container to allow for expansion.
• Freeze in individual portions for easy reheating.

Reheating Instructions

• Stovetop: Heat over medium-low heat, stirring occasionally until warmed through. Add a bit of stock or water if the soup is too thick.
• Microwave: Heat in 30-second intervals, stirring between each, until hot.
• From Frozen: Thaw overnight in the fridge or place frozen soup directly in a saucepan over low heat, stirring occasionally.

What NOT to Do

Do not freeze croutons – They will turn soggy when thawed. Instead, make fresh croutons when serving.
Avoid refreezing – Once thawed, do not refreeze, as the texture can change.
Do not reheat over high heat – This can cause the coconut milk to separate. Keep the heat low and stir gently.

Substitutions and Variations

• No Coconut Milk? Use almond milk, cashew cream, or Greek yogurt for creaminess.
• No Leeks? Use one small onion instead.
• Want More Protein? Add cooked chickpeas or white beans before blending.
• Gluten-Free Option? Skip the croutons or use gluten-free bread.
• Add More Veggies: Stir in peas, kale, or cauliflower for extra nutrients.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes! It tastes even better the next day as the flavors develop.

What if I don’t have a blender?

Use a potato masher for a chunky soup or a food processor for a smoother texture.

Can I serve this soup cold?

Yes! It makes a refreshing chilled soup in warm weather.

What goes well with this soup?

Serve with crusty bread, naan, or a fresh side salad for a complete meal.

Conclusion

This Spinach, Coconut, and Zucchini Soup is light yet creamy, packed with nutrients and warming spices. Whether served hot or cold, it’s a vibrant, healthy, and delicious dish perfect for any season!

💬 Tried this recipe? Let me know in the comments! If you love creamy soups, check out Carrot Ginger Coconut Soup or Roasted Red Pepper Soup.

Enjoy! 🥣✨

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