Description
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!
Ingredients
Scale
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)
For 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Healthy
Keywords: Coconut Soup, Spinach Soup, Zucchini Soup, Vegan Soup, Creamy Soup