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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
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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
1x
2x
3x
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:
2
g
Calories:
218
kcal
Carbohydrates:
20
g
Protein:
5
g
Fat:
14
g
Saturated Fat:
9
g
Sodium:
836
mg
Potassium:
449
mg
Fiber:
6
g
Sugar:
7
g
Vitamin A:
9245
IU
Vitamin C:
6.8
mg
Calcium:
256
mg
Iron:
2.2
mg
Keyword
how to make spinach soup
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