TV Tuesday #38 – Fast and Easy 10 Minute Coconut Spinach Soup

Every one needs a meal that can come together quickly, when the hunger hits. Though salads can come together easily enough, sometimes something hot is in order.

That’s where this 10 minute coconut spinach soup comes in.

The thing about soup is that it can take hours or minutes. Whether you’re putting together a beef and lentil soup, a French onion soup or a vegetable based soup, the cooking times can vary anywhere from 2 hours to 10 minutes. This soup is the latter of the two.

This is for those times when you have that crazy hungry look in your eyes…


…you may have developed the classic case of “hangry” (when blood sugar levels drop and you become angry for what may seems like no apparent reason).

It also happens to be great when you just want something quick, satisfying and loaded with healthy greens. But what I love most about this soup is that unlike so many vegetable based soups, it won’t leave you hungry an hour after eating.

It’s also a great use of that vegetable stock I did on TV Tuesday last week.

Coconut Spinach Soup (DF,Vegan)

  • 2 cups chopped onions
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 2 cups vegetable broth
  • 1 ½ cups coconut milk (or one can)
  • 8 cups fresh organic spinach
  • salt to taste (depends how salty the broth is, I used ¾ tsp salt)

For instructions, please see video. Optional: Garnish with Yogurt/Coconut Cilantro Sauce and crushed pistachios.

Optional and fun substitutions for spinach:

  • 2 cups of roasted squash and 2 Tbsp of curry powder, garnish with cilantro and chopped green onions
  • 4 cups of cauliflower and 1/2 tsp cardamom, garnish with cashews
  • 2 cups mashed sweet potatoes, 1 tsp cumin, 1/2 tsp chili powder and 1 Tbsp lemon juice (add lemon juice at the end)

Yogurt Cilantro Sauce

  • 1/4 cup Greek yogurt (DF: reserve a 1/4 cup of coconut milk from the recipe above and use it here)
  • 2 Tbsp chopped fresh cilantro
  • salt and pepper to taste

Finely chop the cilantro and mix with yogurt. Season with salt and pepper. Use as a garnish to the Coconut Spinach Soup.


I’m sharing this with Slightly Indulgent Tuesday, Fat Tuesday, Whole Foods Wednesday, Allergy Free Wednesday, Real Food Wednesday, Simple Lives Thursday, and Full Plate Thursday.


26 Responses to TV Tuesday #38 – Fast and Easy 10 Minute Coconut Spinach Soup

  1. Victoria January 29, 2013 at 8:39 am #

    Could you use chicken stock instead of veggie stock?

    • beyondthepeel January 30, 2013 at 3:36 am #

      Hi Victoria. Chicken stock would work great hear too.

  2. Joanne (eats well with others) January 29, 2013 at 12:31 pm #

    Wow! I”m super impressed by how easy this is to throw together! I love just about anything with coconut milk-infused into it.

  3. DWG January 29, 2013 at 7:10 pm #

    Just FYI: The printed recipe doesn’t include the garlic OR the cumin that is added in the video!! :-(

    • beyondthepeel January 30, 2013 at 3:36 am #

      Thanks DWG. I will add it.

      • Kat January 30, 2013 at 5:14 pm #

        It says Garlic Gloves now, Instead of cloves

        • beyondthepeel January 30, 2013 at 5:22 pm #

          Fixed it. Thanks.

  4. Erikadianne January 30, 2013 at 11:57 am #

    This is such a great way to get a lot of vegetables in – I could never down 2 cups of raw salad greens in one sitting! Ever since I found out how quickly soup can be thrown together, we eat a lot more vegetables. I do a basic soup recipe like this, just with dairy, since I can :) (butter and cream or kefir)

    I have also used nettles, belgian endive, or zucchini for the vegetables.

    • beyondthepeel January 30, 2013 at 6:57 pm #

      Those are great alternate vegetable suggestions Erika. Thanks

  5. Mary@OnePerfectBite January 30, 2013 at 10:46 pm #

    This looks wonderful! Madeleines can be made in miniature muffins cups. They are not as pretty but they are still delicious.Have a great day. Blessings…Mary

  6. Danielle @ Poor and Gluten Fre January 31, 2013 at 3:01 pm #

    This looks awesome! I love quick soups and that yogurt cilantro sauce would be a great way to make use of that bunch of cilantro sitting in my fridge 😉

    • beyondthepeel January 31, 2013 at 4:57 pm #

      So true, or really any herb you might have….

  7. Heather @Gluten-Free Cat February 1, 2013 at 3:59 pm #

    Oh this soup looks out of this world!! Love a quick soup, especially with so many amazing ingredients.

    • beyondthepeel February 2, 2013 at 4:02 am #

      It’s not raw, but I think you’ll still approve. It’s a Heather worthy soup.

  8. inspirededibles February 2, 2013 at 1:17 am #

    I’m all about quick and dirty (oops, I mean clean ;0) and this soup has some gorgeous ingredients. I like that you can build on it if you wish or just keep it simple when you’re on the go. That yogurt cilantro sauce sounds like a delicious addtion. The soup is so pretty too!

    • beyondthepeel February 2, 2013 at 4:01 am #

      I love the flexibility of this soup. I added all the options and a few touches but essentially it’s soup made simple.

  9. Kelly February 2, 2013 at 3:38 pm #

    This looks delicious! I just pinned it and will try it as soon as possible. :-)

  10. Miz Helen February 4, 2013 at 8:22 pm #

    What a beautiful soup, so delicate. Have a great week and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  11. aud February 14, 2013 at 2:04 am #

    Fresh coconut is best! Canned may be easier but with all the stories about cans. Is easier worth it? Buy a coconut, crack with hammer, put meat in blender with water, strain. There you go! Coconut milk without can contamination worries. I do it all the time.

  12. Steve March 3, 2013 at 12:45 am #

    Should coco milk be unsweetened or sweetened?

    • beyondthepeel March 4, 2013 at 7:37 pm #

      Unsweetened. Good question.

  13. Liz December 22, 2014 at 11:45 am #

    Tried this recipe last night – it was YUMMO & will be a ‘keeper’ in our house – thanks for sharing it!


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