A vibrant, aromatic soup featuring fresh spinach, coriander, and lemongrass in a rich coconut milk base. Ready in 30 minutes, this vegan and gluten-free dish delivers refreshing comfort with every spoonful.
# Ingredient List:
→ Vegetables and Herbs
01 - 7 oz fresh spinach, washed and roughly chopped
02 - 1 large bunch fresh coriander leaves and stems, chopped
03 - 1 stalk lemongrass, tough outer layers removed, finely sliced
04 - 1 medium onion, chopped
05 - 2 cloves garlic, minced
06 - 2 cm piece fresh ginger, peeled and grated
→ Liquids
07 - 13.5 fl oz full-fat coconut milk
08 - 3 cups vegetable stock
→ Seasonings
09 - 1 tablespoon soy sauce or tamari
10 - 0.5 teaspoon ground white pepper
11 - Salt to taste
→ Garnish
12 - Fresh coriander leaves
13 - Thinly sliced red chili
# How-To Steps:
01 - Heat a large saucepan over medium heat with a splash of oil. Sauté the chopped onion until soft and translucent, approximately 3 minutes.
02 - Add minced garlic, grated ginger, and sliced lemongrass to the pan. Cook for 2 minutes while stirring frequently.
03 - Add spinach and coriander to the pan, reserving a few coriander leaves for garnish. Cook until wilted, approximately 2 minutes.
04 - Pour in the coconut milk and vegetable stock. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
05 - Remove from heat and use an immersion blender to purée the soup until smooth and creamy. Alternatively, transfer soup to a blender in batches and blend until smooth.
06 - Return soup to the pot and stir in soy sauce, white pepper, and salt to taste. Simmer gently for 2 additional minutes.
07 - Ladle soup into bowls and garnish with fresh coriander leaves and sliced red chili. Serve hot.
