On a cool evening, after a hard day of work, this spinach coconut soup serves as a quick-fix and nourishingly delicious recipe. This soup is perfect for those who live alone or even as a couple, and don’t want to spend hours toiling over the stovetop. It’s also perfect for those times when you are busy, or in a hurry and wants to prepare something quick and healthy, or if it’s late in the night and you crave a light, healthy dinner. All you need for this soup is a bunch of spinach, 1 can of coconut milk, and to season, some basic spices like cumin, turmeric powder, pepper, and any other herbs that you can find in your pantry.
As promised, this spinach soup is just a three-step, one-pot recipe that is simple and quick to make. All you need to do is boil water along with spices. Add washed spinach leaves, and then add coconut milk and blend. Season with salt and pepper and Presto! Spinach coconut soup is ready to be served.
The Popeye Spinach Story:
In the latter half of the 20th century and even today, there is an obsession with spinach for its iron content. Do you remember your parents saying “eat your greens” all the time, when you were a kid? Or watching ‘Popeye the sailor’ flexing his muscles after eating a can of spinach, gaining superhuman strength, and then beating up the goons? The whole idea of this cartoon was to teach kids that spinach was very high in iron content. Well, it turns out that the scientist or research technician who was researching the nutritional value of iron in vegetables placed a decimal on the wrong side of the zero and what was supposed to be 0.8 mg of iron became 8.0 mg, and because of this people, multimedia productions, and companies started raving about the power of spinach from the early ’50s to the late ’70s.
Yes, spinach is high in iron content even without the error, but most of it is not absorbable by the body. However, it is rich in carotenoids which the body converts into Vitamin A. It’s time we started appreciating spinach for its wholesome goodness and not just high iron content.
This spinach coconut soup is easy, quick to make, and delicious. The addition of coconut milk and spices give the soup a mellow spiciness. Pair this soup with papadam or sauteed asparagus and you have a warm, comforting, quick-fix dinner.
Spinach Coconut Soup
- 2 packs of spinach, 250gms each
- 1 liter of water
- 2 tbsp clear sesame oil
- 1 tsp fenugreek powder
- 1 tsp cumin powder
- 1 tsp ginger powder
- 1 tsp turmeric powder
- Dash of coarse pepper powder
- Salt to taste
- 1 cup of coconut milk
Heat sesame oil in a pan over medium heat. Add the spices and saute for a minute.
Add one packet of washed, cleaned spinach and saute with the spices for 3 to 5 minutes till the leaves are tender and start releasing water. Turn off the heat and add one cup of coconut milk. Stir and mix well with the spinach.
Using a handheld blender or in a stand mixer, puree the spinach into a smooth liquid. Transfer the puree into the pot and add water.
Mix and simmer on low heat for 5 minutes. Add the second packet of spinach in and simmer on low heat for 15 to 20 minutes. Keep the second packet of spinach leaves whole, so that it adds a nice chewy texture to the soup.
Remove the soup into a serving bowl and serve hot.