Spinach Coriander Lemongrass Soup (Print Version)

Vibrant creamy soup with fresh spinach, coriander, and lemongrass in coconut milk. Ready in 40 minutes.

# Ingredient List:

→ Fresh Produce

01 - 7 oz fresh spinach, washed
02 - 1 small bunch fresh coriander, stems and leaves separated
03 - 1 stalk lemongrass, outer layer removed, finely sliced
04 - 1 medium onion, chopped
05 - 2 garlic cloves, minced
06 - 1 inch piece fresh ginger, peeled and grated
07 - 1 green chili, deseeded and chopped, optional

→ Liquids

08 - 13.5 fl oz coconut milk, full-fat
09 - 17 fl oz vegetable stock

→ Spices & Seasonings

10 - 1 tsp ground cumin
11 - 1 tsp ground coriander
12 - 0.5 tsp ground turmeric
13 - Salt and pepper to taste
14 - 1 tbsp coconut oil or neutral oil

→ Garnish

15 - Fresh coriander leaves
16 - Lime wedges

# How to Make:

01 - Heat coconut oil in a large pot over medium heat. Add onion and sauté for 2 to 3 minutes until softened.
02 - Add garlic, ginger, and lemongrass. Cook for 2 minutes, stirring frequently.
03 - Stir in ground cumin, ground coriander, turmeric, and green chili if using. Cook for 1 minute until fragrant.
04 - Add spinach and coriander stems. Sauté until spinach is wilted, approximately 2 to 3 minutes.
05 - Pour in coconut milk and vegetable stock. Bring to a gentle simmer and cook for 10 to 12 minutes.
06 - Remove from heat and add most of the coriander leaves, reserving some for garnish.
07 - Using an immersion blender, purée the soup until smooth and creamy. Alternatively, transfer to a countertop blender in batches.
08 - Season with salt and pepper to taste. Gently heat if desired before serving.
09 - Ladle soup into bowls and garnish with fresh coriander leaves and lime wedges.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking when you've actually only spent forty minutes.
  • The lemongrass gives it this bright, almost citrusy note that makes you feel healthy while eating something creamy and indulgent.
  • Completely vegan and gluten-free without any of that sacrificial aftertaste.
02 -
  • Don't skip the step of separating coriander stems from leaves—the stems need time to cook and release their flavor into the broth, while the leaves add a final pop of freshness that makes all the difference.
  • An immersion blender makes this infinitely easier than transferring hot liquid to a countertop blender, and you'll avoid that moment of panic wondering if the lid is secure enough.
03 -
  • Make a double batch and freeze half in individual containers—this soup reheats beautifully and becomes an emergency weeknight dinner you'll actually be happy to eat.
  • Let your guests squeeze fresh lime into their own bowls; it's interactive and lets people control how bright they want their soup to taste.
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