Super easy to make, this nutrient-rich, light and vegan spinach soup will be on the table within minutes

What I have never understood about spinach is why it’s a vegetable many seem to hate.

In fact, spinach is highly nutrient, loaded with antioxidants and tastes delicious, in particular if simply sauteed with some olive oil and garlic.

Mostly served as side, there are various options that will let the vegetable shine in its own right.

If you love Asian dishes, this slightly spicy vegan spinach-coconut soup is the perfect quick and easy star for a light weekday lunch or dinner. Even better, it will be on the table in less than 20 minutes.

Pair it with a nice German Riesling from the Mosel.

Spicy Spinach-Coconut Soup Recipe

Makes 4

350 g fresh young spinach
400 ml coconut cream
300 ml water
1 onion, finely chopped
30 g fresh ginger, peeled and finely diced
lemon juice
chili flakes
coriander leaves
salt and pepper
2 tablespoons olive oil

In a large saucepan, heat the olive oil. Add onion and ginger and fry until translucent.

Rinse the spinach and shake dry. Add to the saucepan and sauté for 2-3 minutes over medium heat, using a spatula to turn the spinach around a few times until its completely wilted.

Add coconut cream and water to the pan. Bring to boil and continue to cook for 3-4 minutes. Take from the heat and using a handheld blender, blend until smooth.

Bring back to boil, season with salt and pepper and a squeeze of lemon juice.

Serve topped with a few coriander leaves and sprinkled with chili flakes.