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Skinny Spinach Soup Recipe

Packed with good nutrients, flavour, and incredibly easy to make, this vegan spinach soup is perfect for chilly days, or a healthy dinner.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Servings: 2 adults
Calories: 173kcal
Author: Hina Gujral

Equipment

  • stockpot or saucepan
  • Blender

Ingredients

  • 1 tablespoon light olive oil
  • 1 teaspoon cumin seeds
  • 1 tablespoon minced garlic
  • ½ tablespoon minced ginger
  • ½ teaspoon thyme
  • 1 stalk celery, finely chopped
  • 1 stalk green onion, chopped
  • 1 small size onion, finely chopped
  • ¼ Cup green peas
  • 6 - 8 chopped cashews
  • 2 Cup spinach leaves (palak)
  • 2 Cup vegetable stock (get recipe)
  • 1 teaspoon salt
  • black pepper to taste
  • 1 tablespoon coconut milk

Instructions

  • In a large pot, heat the olive oil over medium heat.
  • Once hot, add the minced garlic, ginger, celery, cumin, thyme, and diced onion.
  • Sauté the aromatics for 2 – 3 minutes, or until soft and translucent. This step is crucial for building the depth of flavour in the soup.
  • Add the green onion, cashews, and peas to the pot. Saute for a minute. Now add chopped spinach leaves. Saute for a minute or till leaves become soft.
  • Pour in the vegetable stock, ensuring the veggies are submerged.
  • Bring the soup to a simmer and cook for 10 minutes over low heat. Remove the pot from the heat and let it cool slightly before blending.
  • You can use an immersion blender for a smooth and creamy consistency, or transfer the soup in batches to a high-speed blender. Blend until completely smooth.
  • Return the blended soup to the pot (if using a stand blender) and stir in the coconut milk. You can adjust the consistency at this stage by adding more vegetable broth if needed.
  • Add the salt, and pepper, to the soup. Stir well to combine. Taste the soup and adjust the seasonings as necessary.
  • Garnish spinach soup with coconut or cashew cream. For a bit of crunch, top with toasted seeds, nuts, or croutons.
  • Serve spinach soup warm.

Video

Notes

  • If you’re using frozen spinach, make sure it’s fully thawed before adding.
  • If you prefer a thicker soup, let it simmer for a few more minutes to reduce slightly. If you like a thinner soup, add more broth or water until the desired texture is reached.
  • The coconut milk adds richness and a subtle sweetness that complements the earthiness of the spinach.
  • Spicy Kick: For a little heat, add a pinch of cayenne pepper or red pepper flakes when seasoning the soup.
  • Add Other Vegetables: Feel free to toss in some other vegetables like carrots, or zucchini to boost the flavour and nutrition.
  • Use Different Greens: If you're not a fan of spinach, try kale, chard, or arugula for a different flavour profile.
  • Protein Boost: Add some cooked lentils, chickpeas, or tofu to make the soup more filling and add extra plant-based protein.
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Nutrition

Calories: 173kcal | Carbohydrates: 17g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 2151mg | Potassium: 451mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3640IU | Vitamin C: 24mg | Calcium: 82mg | Iron: 3mg