Spinach Soup with Coconut and Corn

Spinach Soup made with Corn, Shredded Coconut, Almond Milk, ginger and garlic. This is perfect comfort soup for the winter.

Fall is the time for soups and nothing says soup like ginger in soups!

Ok, that might not be accurate, but, you cannot deny the power of ginger in any soup.  If the weather is cold out there, then, ginger is exactly what the doctor ordered.

There are so many health benefits of spinach soup with ginger in it.  I added so many other ingredients to this soup, but truth be told, the soup would have tasted just great with spinach and ginger.

Fall is the time for soups and nothing says soup like ginger in soups!

Ok, that might not be accurate, but, you cannot deny the power of ginger in any soup.  If the weather is cold out there, then, ginger is exactly what the doctor ordered.

There are so many health benefits of spinach soup with ginger in it.  I added so many other ingredients to this soup, but truth be told, the soup would have tasted just great with spinach and ginger.

Corn makes this spinach soup taste like there is still a little of summer left in the air.  It also added some density to the soup which was sorely missing.

Coconut adds a little Thai flavor to the soup because I love coconut in soup. Both the coconut and almond milk add a creamy flavor to the soup without the heavy fats.  I have nothing against the heavy creams, but, why not use an alternative which is just as flavorful?  If you have coconut milk, use that instead of the pure coconut and Almond milk.

If you are using pure coconut, I suggest that you toast the coconut for a minute or two before adding it to the processor.  There is a smoky flavor to this soup because of toasting the coconut.

Rounding out the flavors is ginger and garlic.  This two bulbs have such different flavors, yet, they work so much better when they are together in soup.  Also, they are great for digestion in the winter time.  Ginger can help anyone with Gastrointestinal issues.

I strained part of the soup just to make it a little more liquid in consistency.  This is not necessary and you can skip the step altogether.

So, what is your favorite soup of the season?

If you like spinach in a smoothie, try my spinach smoothie recipe.

Check out more vegan soup recipes

Spinach Soup with Coconut and Corn

Rini

Spinach Soup with Coconut and Corn. This flavorsome and hearty soup is made with spinach, coconut and corn. Vegetarian’s delight

5 from 1 vote

Print Recipe Pin Recipe Save Saved!

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Soup

Cuisine American

Servings 4 servings

Calories 218 kcal

Ingredients

  

1x2x3x

• 1 10 oz frozen spinach
• 1 cup frozen sweet corn
• 1/2 cup unsweetened coconut shredded
• 1/2 cup sweetened coconut shredded
• 2 cups almond milk
• 1 tsp kosher salt
• 2 cloves garlic grated
• 2 tsp ginger grated
• 2 tsp extra virgin olive oil

Instructions

 

• In a medium pan, add the oil and allow to warm up
• Add the shredded ginger and garlic to the oil
• Add the spinach, salt and corn to the oil
• Cook the spinach and corn until all the water is gone
• Allow it to cool for a few minutes
• Heat a separate pan and add coconut to it
• Roast for 1 minute or until some of the coconut starts to brown
• Add the coconut to a food processor
• Add the Spinach mixture to the processor also
• Add all the other ingredients into the processor
• Pulse the ingredients until it is a soup consistency
• Strain part of the soup or all of it, depending on your taste
  
• Heat the soup in a pan

Nutrition

Serving: 2gCalories: 218kcalCarbohydrates: 20gProtein: 5gFat: 14gSaturated Fat: 9gSodium: 836mgPotassium: 449mgFiber: 6gSugar: 7gVitamin A: 9245IUVitamin C: 6.8mgCalcium: 256mgIron: 2.2mg

Keyword how to make spinach soup

Tried this recipe?Let us know how it was!