This soup was inspired by a recipe from my friend Joan’s family. It comes together very quickly and is so rich in flavor! If you don’t have coconut oil, you could use olive oil or Earth Balance instead.
2 Tbsp coconut oil
1 onion, coarsely chopped
8oz mushrooms (I used portabello)
8-10 cloves garlic, minced
1-1 1/2 Tbsp ginger root, chopped
1/4 cup water or veg broth
10oz spinach leaves
3/4 cup coconut milk
1 tsp nutmeg
1 tsp black pepper
salt, soy sauce, or Braggs liquid aminos to taste (optional)
Melt the coconut oil in your soup pot. Stir in the onions and mushrooms, and let them cook on medium for a few minutes. Add the ginger, garlic, and water or veg broth. Cover the pot, turn the heat to low, and simmer for about 15 minutes. Stir in the spinach, then cover the pot again and give the spinach a few minutes to cook down, adding a little more water if necessary to keep stuff from sticking. Add the coconut milk and blend till smooth, using a food processor, standing blender, or immersion blender. (If you need to do this in batches, you can add the coconut milk 1/4 cup at a time.) Return it to the pot if you’ve taken it out, and add the nutmeg, pepper, and your choice of salty ingredient if you want it saltier.