3-Step Easy Spinach Coconut soup

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On a nippy 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 ideal when you are busy or in a hurry and want 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. One 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 heat water. In a pot or pan, sauté all spices. Next, add washed spinach leaves, continue sautéing until spinach leaves wilt, release liquids, 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 autéis 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? Do you recall 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 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. 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.

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 and you have a warm, comforting, quick-fix dinner.

Print Recipe

Spinach Coconut Soup

Soup – Dadaji original

By Dadaji – Serves: 4-5

Prep Time: 15 min – Cooking Time: 25 mins – Total Time: 40 mins

Ingredients

• 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

Instructions

1

Heat sesame oil in a pan over medium heat. Add the spices and sauté for a minute.

2

Add one packet of washed, cleaned spinach and sauté with the spices for 1 to 2 minutes as leaves touching the base of the pan will wilt very fast, turn tender and start releasing liquids.

3

Turn off the heat and add one cup of coconut milk. Stir and mix well with the spinach.

4

Puree the spinach into a smooth liquid using a handheld blender or a stand mixer. Transfer the puree to the pot and add water.

5

Mix and simmer on low heat for 1 minute or so. Add the second packet of spinach and simmer on low heat for 2 to 5 minutes. Keep the second packet of spinach leaves whole to give a nice chewy texture to the soup.

6

Remove the soup into a serving bowl and serve hot. By the time you are ready to eat, the soup is just good.