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Ingredients

Scale

1 tablespoon coconut oil (or olive oil)

1 medium onion, chopped

3 garlic cloves, minced

1 inch piece of ginger, grated

1 can (14 oz) coconut milk

4 cups vegetable broth (or chicken broth)

1 cup fresh spinach, chopped

1 cup sliced mushrooms (optional)

1 bell pepper, diced (any color)

1–2 tablespoons lime juice (to taste)

Zest of 1 lime

Salt and pepper, to taste

1 tablespoon soy sauce (or tamari for gluten-free)

1 teaspoon red pepper flakes (optional, for heat)

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions

Sauté the Aromatics: Heat the coconut oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and ginger, cooking for an additional minute.

Add the Vegetables: Add the mushrooms and bell pepper to the pot and cook until softened, about 3-4 minutes.

Simmer the Soup: Pour in the coconut milk and vegetable broth. Bring to a simmer and add the spinach.

Season and Serve: Stir in the lime juice, lime zest, soy sauce, salt, pepper, and red pepper flakes. Simmer for 5-7 minutes, or until the spinach is wilted. Garnish with fresh cilantro and serve with lime wedges.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Calories: 200-250 (approximate) | Servings: 4

  • Author: Olivia Chen