Spinach Coriander Lemongrass Soup (Print version)

Aromatic soup with spinach, coriander, lemongrass, and coconut milk. Vegan, gluten-free, ready in 30 minutes.

# What You'll Need:

→ Vegetables and Herbs

01 - 7 oz fresh spinach, washed and roughly chopped
02 - 1 large bunch fresh coriander, leaves and stems, chopped
03 - 1 stalk lemongrass, tough outer layers removed, finely sliced
04 - 1 medium onion, chopped
05 - 2 cloves garlic, minced
06 - 2 cm piece fresh ginger, peeled and grated

→ Liquids

07 - 13.5 fl oz full-fat coconut milk
08 - 3 cups vegetable stock

→ Seasonings

09 - 1 tablespoon soy sauce or tamari
10 - 1/2 teaspoon ground white pepper
11 - Salt to taste

→ Garnish

12 - Fresh coriander leaves
13 - Thinly sliced red chili

# Directions:

01 - Heat a large saucepan over medium heat. Add oil, then sauté onion until soft and translucent, approximately 3 minutes.
02 - Add garlic, ginger, and lemongrass. Cook for 2 minutes while stirring frequently.
03 - Add spinach and coriander, reserving a few leaves for garnish. Cook until wilted, about 2 minutes.
04 - Pour in coconut milk and vegetable stock. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
05 - Remove from heat. Use an immersion blender to purée the soup until smooth and creamy, or transfer to a blender in batches.
06 - Return soup to pot. Stir in soy sauce, white pepper, and salt to taste. Simmer gently for 2 minutes.
07 - Ladle into bowls and garnish with fresh coriander leaves and sliced chili. Serve hot.

# Expert Advice:

01 -
  • It's ready in 30 minutes, which means weeknight dinner without the stress or takeout guilt.
  • The lemongrass and coriander combination hits a flavor note that feels restaurant-quality but tastes like something your friend made with love.
  • Naturally vegan and gluten-free without tasting like a compromise—this isn't a soup that's missing something, it's a soup that knows exactly what it wants.
02 -
  • Don't skimp on removing the tough outer layers of lemongrass—I learned this the hard way when my immersion blender started making sounds it shouldn't, and those fibrous pieces just won't puree no matter how long you blend.
  • The soup will taste different and somehow better the next day after the flavors have had time to settle and mingle, so if you make it ahead, you're actually winning.
03 -
  • Make this soup in the morning and reheat it gently in the evening—the flavors deepen and the texture becomes even silkier as everything melds overnight.
  • If you don't have an immersion blender, a regular blender works perfectly fine; just let the soup cool slightly before blending in batches and return it to a clean pot to finish seasoning.
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