Coconut Lime Soup with Spinach
Ingredients:
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:
In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add Vegetables:
Add the sliced mushrooms and bell pepper to the pot. Cook for about 3-4 minutes, until the vegetables begin to soften.
Add Liquids:
Pour in the coconut milk and vegetable broth. Stir well to combine and bring to a simmer.
Add Spinach and Seasoning:
Once the soup is simmering, add the chopped spinach, lime juice, lime zest, soy sauce, salt, pepper, and red pepper flakes (if using). Let the soup simmer for an additional 5-7 minutes, allowing the flavors to meld.
Taste and Adjust:
Taste the soup and adjust the seasoning, adding more lime juice or salt as needed.