Creamy Spinach and Sweet Potato Soup with Coconut Milk - Vegan
The Velvety Coconut Spinach and Sweet Potato Soup brings together the richness of coconut milk, the earthiness of fresh spinach, and the natural sweetness of sweet potatoes in a beautifully blended soup. With its vibrant colors and enticing aroma, this soup is both a treat for the eyes and the taste buds.
Ingrédients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 medium sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 6 cups fresh spinach
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- Salt and and pepper to taste
- Juice of of 1 lime
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
- Add the sweet potatoes and stir to coat with the onion mixture.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and simmer until the sweet potatoes are tender, about 15 minutes.
- Stir in the coconut milk, spinach, ground cumin, ground coriander, and turmeric.
- Simmer until the spinach is wilted and the soup is heated through, about 5 minutes.
- Season with salt, pepper, and lime juice to taste before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 35g | Protéines: 4g | Fat: 11g | Sucre: 8g
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