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Easy Vegan Spinach Soup

Vegan | Gluten-Free | Paleo | Whole 30 | Anti-Candida | Keto

Ingredients

  • 4 cups frozen spinach
  • 2 medium-size yellow onion peeled and large diced
  • 6 whole garlic cloves
  • 1 can 13.5 ounces full fat coconut milk
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground nutmeg
  • pinch black pepper

Instructions

  1. Place all ingredients into a medium size saucepan and bring to a boil.  Once boiling, cover with a fitted lid and reduce heat to medium.  Simmer for 10 minutes.

  2. Remove from heat and remove the cover.  Let cool for about 10 minutes before transferring to a high-powered blender.*  Cover and blend, starting on a low speed and gradually increasing to a high speed. Blend on high for about 2 – 3 minutes, or until silky smooth.  Taste for seasoning, adding more salt and pepper if desired.

Recipe Notes

*If all the soup does not fit in your blender, you can blend in batches.  Try to make sure the batches are even in consistency and then stir them all together once every batch has been blended.