This vegan spinach soup is quick, easy, nutritious, brilliantly green, and absolutely delicious! It is a powerhouse soup made with fresh spinach and veggies and it as nutritious as it is delicious. It comes together in about 30 minutes and makes an ideal light lunch or a silken dinner starter.

This Spinach soup is so versatile! Enjoy it all year around either on its own or with a sandwich/salad or a loaf of crusty bread. I use fresh, pre-washed spinach leaves but you can use frozen spinach and it will work just as well.

I had a roasted sweet potato in my fridge but you can substitute a raw one chopped and add it to the soup. The sweet potato gives this soup a silky, creamy texture and balances with the flavour of the spinach. Definitely that old style comfort!

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Healthy and Fresh Spinach Soup

Servings

Ingredients

• 5 Cups Fresh spinach tightly packed (~150 grams)
• 1 onion chopped
• 1 Apple peeled and chopped
• 1 Sweet Potato Baked or raw cubed
• 1 Cup peas I used frozen
• 1 Nob Fresh Ginger chopped
• 2 Cloves Garlic minced
• 1 Cup Coconut cream or milk
• 4 Cups Vegetable Broth (store bought or homemade)
• 1/2 Teaspoon Himalayan salt (or pink salt)
• 1/4 Teaspoon Cinnamon
• 1/4 Teaspoon Ground Fennel
• 1 1/2 Tablespoon Coriander seeds, roasted and ground
• Juice of 1/2 a lemon
• Rind of 1 lemon
• 2 Tablespoon Oil
• Pinch Smoked paprika for garnish

Servings Ingredients 5 Cups Fresh spinach tightly packed (~150 grams) 1 onion chopped 1 Apple peeled and chopped 1 Sweet Potato Baked or raw cubed 1 Cup peas I used frozen 1 Nob Fresh Ginger chopped 2 Cloves Garlic minced 1 Cup Coconut cream or milk 4 Cups Vegetable Broth (store bought or homemade) 1/2 Teaspoon Himalayan salt (or pink salt) 1/4 Teaspoon Cinnamon 1/4 Teaspoon Ground Fennel 1 1/2 Tablespoon Coriander seeds, roasted and ground Juice of 1/2 a lemon Rind of 1 lemon 2 Tablespoon Oil Pinch Smoked paprika for garnish

Instructions

1. Place a heavy pan on medium heat and add the coriander seeds to roast. Stirring constantly. When the seeds are fragrant and a deep brown colour (2-3 minutes), remove from the pan and place in a bowl to cool. Be careful they don't burn, they roast quite quickly.
2. Return the pan to the heat and add the oil, heat until the oil shimmers and is hot.
3. Add the chopped onion, ginger and garlic and cook until the onions are soft and translucent. Stirring frequently.
4. Add the salt, ground fennel, cinnamon and mix until combined and then add the vegetable broth.
5. Add the chopped apple and if using a raw, chopped sweet potato, add it now and let it cook on medium-low heat until the sweet potato cubes are soft and cooked.
6. Add the spinach, peas and lemon rind and let cook for 2-3 minutes.
7. Remove from heat and let cool before pouring into a high speed blender and blend until the mixture is creamy. You can use a hand-held immersion blender and blend it right in the pot until creamy.
8. Pour the soup back into the pot if using a blender and reheat on medium-low heat.
9. Add the coconut cream or milk and stir until combined.
10. Grind the roasted coriander in a spice blender or with a mortar and pestle and add to the soup along with the lemon juice and stir to combine. Taste and adjust the spices to your preference.
11. Garnish with smoked paprika and serve the soup hot.