Spinach Coriander Lemongrass Soup

This Spinach Coriander Lemongrass Soup is a vibrant, creamy dish that brings together the freshness of spinach and fragrant coriander with the aromatic depth of lemongrass. Simmered in a luscious coconut milk base with warming spices like ginger and turmeric, it offers a sophisticated fusion-style flavor profile that is perfect for a light lunch or an elegant starter.

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Taking only 40 minutes from start to finish, this easy recipe yields four servings of comforting, healthy soup. The blend of cumin and ground coriander complements the fresh herbs, creating a rich taste that is as impressive as its vibrant green color.

Ingredients

• 200 g fresh spinach, washed
• 1 small bunch fresh coriander (cilantro), stems and leaves separated
• 1 stalk lemongrass, outer layer removed, finely sliced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch (2.5 cm) piece fresh ginger, peeled and grated
• 1 green chili, deseeded and chopped (optional)
• 400 ml coconut milk (1 can, full-fat recommended)
• 500 ml vegetable stock
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• Salt and pepper, to taste
• 1 tbsp coconut oil or neutral oil
• Fresh coriander leaves (for garnish)
• Lime wedges (for garnish)

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Instructions

Step 1

Heat coconut oil in a large pot over medium heat. Add onion and sauté for 2–3 minutes until softened.

Step 2

Add garlic, ginger, and lemongrass. Cook for another 2 minutes, stirring frequently.

Step 3

Stir in ground cumin, ground coriander, turmeric, and green chili (if using). Cook for 1 minute until fragrant.

Step 4

Add spinach and coriander stems. Sauté until spinach is wilted, about 2–3 minutes.

Step 5

Pour in coconut milk and vegetable stock. Bring to a gentle simmer and cook for 10–12 minutes.

Step 6

Remove from heat. Add most of the coriander leaves (reserve some for garnish).

Step 7

Use an immersion blender (or transfer to a countertop blender) to puree the soup until smooth and creamy.

Step 8

Season with salt and pepper to taste. If desired, heat the soup gently before serving.

Step 9

Serve hot, garnished with fresh coriander leaves and lime wedges.

Zusatztipps für die Zubereitung

For extra richness, you can add one small peeled and diced potato with the spinach and simmer until soft before blending. Be sure to remove the tough outer layer of the lemongrass before slicing to ensure a perfectly smooth texture after blending.

Varianten und Anpassungen

You can easily adjust the spice levels by varying the amount of green chili or omitting it for a milder version. This recipe is naturally gluten-free, provided you use certified gluten-free vegetable stock.

Serviervorschläge

Serve the soup hot with a side of crusty bread or steamed jasmine rice for a heartier meal. It also pairs beautifully with a crisp Riesling or a refreshing coconut water to complement the Asian-inspired flavor profile.

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This Spinach Coriander Lemongrass Soup is a nutritional powerhouse, offering 4g of protein and only 210 calories per serving. Its unique blend of fresh ingredients and warming spices makes it a comforting yet refreshing choice for any season.

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Common Questions

→ Can I freeze this soup?

Yes, this soup freezes beautifully. Allow it to cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently.

→ What can I use instead of lemongrass?

Lemongrass paste (1-2 teaspoons) works well as a substitute. Alternatively, use lemon zest combined with a squeeze of lime juice to maintain the citrusy brightness.

→ How can I make the soup more substantial?

Add a diced potato during simmering, blend as usual, and you'll have an even creamier texture. Alternatively, serve with crusty bread or over steamed jasmine rice for a heartier meal.

→ Is this soup spicy?

The base version is mildly warm from ginger and spices. Adjust heat by adding more or less green chili. Omit the chili entirely for a family-friendly version.

→ Can I use other leafy greens?

Absolutely. Kale or Swiss chard make excellent substitutes for spinach. Keep in mind that tougher greens may need slightly longer cooking time to wilt completely.