I’m not sure how to describe this creamy spinach soup recipe – it’s got a sort of an Asian twist with the lime, and an Indian twist with the cumin. But it’s also really basic in terms of ingredients. The addition of rice makes it more of a meal than a standard bowl of soup! It’s full of flavour, tangy and filling. So, so good.
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Spinach soup recipe with coconut, lime & rice
- Total Time: 30 minutes
- Yield: 250ml 1x
- Diet: Vegan
Description
This healthy vegetarian soup is a great way to use up a bag of spinach, and doesn’t need many ingredients at all. I’ve included rice in this recipe but it’s also lovely without.
Ingredients
Units
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- Cumin seeds
- 1 white onion
- 400g fresh spinach
- 1 cup white rice
- 400ml coconut milk
- 600ml vegetable stock
- 1 lime
Instructions
- Cook the rice and put to one side until you need it
- Gently fry the cumin seeds in a dry pan, this will only take 1 or 2 minutes
- Take half the cumin seeds and put to one side so you can sprinkle them over the soup at the end 🙂
- Leave the rest of the cumin seeds in the pan, and add the chopped onion, with a little oil, fry for 5 mins
- Add the vegetable stock
- Add the coconut milk, and bring to the boil
- Turn heat down and add all the spinach – you need a big pan just to accommodate the spinach at this point!
- Cover pan until the spinach has wilted. I find it helps to stir the spinach once or twice
- Blend the soup with a stick blender until smooth
- Add the lime juice
- Tip the rice in, and stir
- Now serve with cumin seeds sprinkled on top.
Notes
The default quantities should give you around 7 portions of 250ml each
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup