Add the onion and cook until softened and translucent, around 5 minutes.
Add salt and pepper, to taste. Add the garlic and cook for one more minute.
Add the spinach and sauté for 30 seconds, until it begins to wilt.
Pour in the vegetable broth and bring to a boil. Reduce to a simmer and cook for 15 minutes or until the spinach is fully wilted and bright green. Season with additional salt and pepper, to taste.
Next, add the coconut milk and stir to incorporate.
Remove the pot from the heat, and add the lemon juice.
Use an immersion blender to puree the soup until it is creamy and smooth. Adjust salt and pepper to taste.
Serve and enjoy!
Notes
This spinach soup is delicious garnished with hearty croutons and fresh herbs.
Soup keeps well in the refrigerator for 2–3 days or in the freezer for up to 3 months.
If you do not have an immersion blender, you can carefully transfer the soup to a traditional blender or food processor and process until smooth. You may need to work in batches if it does not all fit. Be careful handling the hot soup!
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