Cream Soup Like You've Never Had Before

Spinach Coconut Soup

September 17, 2014   16 Comments

I cannot believe I am writing about soup already! The overnight lows here have been in the 40’s.

Today it is raining and I decided to make soup. I began by hunting around my freezer where I found ½ pound of broccoli and 1 pound of spinach that I needed to use up.

I grabbed a can of coconut milk and got to work. Coconut milk is amazing in soups. If you have ever had a Thai soup (and wondered what that awesome creaminess was) – it was coconut milk.

Since fat is back, I decided to use full fat coconut milk instead of the light. I did add 3 ½ cups water to this soup to dilute it – so don’t think it is super heavy. The saturated fat here is due to the coconut milk and is not the same saturated fat that is found in beef.

This soup takes about 10 minutes to make and is so tasty that you won’t even notice that it is green.

For a spicy component, add ½ teaspoon of red pepper flakes when you sauté the onion. My kids complain when I add pepper so I never get that PUNCH that I love so much.

In a one cup serving, you get 110% of your daily value of vitamin A, 10% of your daily value of iron, and 73% of your daily value of vitamin C.

Have you added coconut milk to your soup?

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Coconut Cream of Spinach and Broccoli Soup Recipe

Makes 8, 1 cup servings

1 14-ounce can full fat coconut milk
3 cloves garlic, mashed with the flat of a knife
1 medium onion, chopped
1 teaspoon salt
3 ½ cups water
½ pound frozen broccoli (whole or chopped)
1 pound frozen spinach (whole or chopped)

Open the can of coconut milk and scoop about 3 tablespoons of the thick cream. Place in large saucepan and heat over medium high with the garlic, onion, and salt. After the onion has softened, add the rest of the can of coconut milk, water, broccoli, and spinach and heat until boiling.

After broccoli and spinach have thawed, puree the soup using an immersion blender or a regular blender. Blend until smooth.

Heat to hot and serve.

In a one cup serving = 122 calories, 9.5 g fat, 8.4 g saturated fat, 7.1 g carbohydrates, 2.1 g sugar, 3.3 g protein, 2.3 g fiber, 360 mg sodium, 3 Points+

Points values are calculated by Snack Girl and are provided for information only.
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Looks like a great recipe! As a dietitian, I do feel the need to point out that it is the same saturated fat that is found in ground beef. Our bodies do not differentiate between the two sources. There is nothing magical about the fat in coconut milk, although it tastes really good. I enjoy reading your posts and look forward to trying this recipe.

on September 17, 2014

What happens to the rest of the coconut milk?

on September 17, 2014

I am a dietitian as well, and I agree with Claudia. Please check out this link to an explanation of how coconut has suddenly become a health food in some people's eyes.

on September 17, 2014

This recipe sounds good and I prefer coconut milk over cow, almond and soy milks. Keeps me fuller longer and it gives a lot of recipes that creaminess you want sometimes. Long live coconut milk!

on September 17, 2014

Same question as Marcy - what happens to the rest of the coconut milk? Do you add it when you add in the water?

on September 17, 2014

MMMmmm. Love soup weather! The best thing about cream soup? If you give the kids just a teacupful before dinner they quiet down while you prepare dinner and its so good for them. I will have to try this coconut milk version of a creamy soup. Do you use the remaining can or just the 3 Tbsp of cream?
When I'm craving a ''cream of anything'' soup, I use 3 Tbsp butter, saute garlic, 3 Tbsp flour, stir 'til smooth not browned, whisk in 1 cup broth, season and presto! Cream base (or roux if you're French) for any add-in veggies I'm using (like last nights leftovers). If its mushroom I'd saute them with the butter step to develop more flavor. I love tomato bisque which I make by doubling this cream base and adding 1 qt. of fresh blended garden tomatoes, then freeze in pts. for grilled cheese days! I haven't done the math on the calories but the fat s/b similar. Personally I've never gone in for no or low-fat stuff, never liked it, preferring rather to control portions. Now I use coconut OIL for most baking, granola, etc. I guess its time I check out coconut milk, it does sound healthy! And I could go for cream of broccoli TODAY! BTW, I use all organic ingredients whenever possible, do you?

on September 17, 2014

There is something wrong with this recipe....I want to make this soup....when do I add the rest of the coconut milk...please help!

on September 17, 2014

@Barbar - Whoops! I meant to say add the rest of the coconut milk with the water. I have changed the recipe to include my correction (it will show in about an hour).

Thanks so much for your help!

on September 17, 2014

Silly question.....I have noticed this coconut water/milk/oil phenomena going on for some time now.......I do not like coconut anything never have - don't like the smell, taste, I've kept away. Do you taste/smell coconut in these substances say in coconut milk or is the smell nonexistent/neutral it's just the texture that is different (say creamier than milk)?

on September 17, 2014

Thanks for the correction, Lisa. I too, see I need a correction to my cream soup base above which is actually a ''Campbell's Condensed Soup Clone''. When adding vegs I add a second cup of broth to reconstitute it. It freezes well too for a throw together pot pie or casserole.

Joan-Thanks for coconut oil article, excellent history. I think organic CO is healthier than animal fat because of the source; no pesticides, no antibiotics, no unhealthy CAFOs and less environmental impact. Do you agree?

on September 17, 2014

In the September issue of Nutrition Action Health Letter published by Center for Science in the Public Interest, the consumer advocacy research group which has successfully lobbied to force fastfood restaurants to publish their nutrition data, for example, published a memo from Michael F. Jacobson, Ph.D., and its executive director. In it he states that the meta analysis which newspapers and magazines sited as saying "fat is not the enemy" has been blasted by leading heart researchers due to a critical flaw in the data. "They combined the results of clinical trials that replaced saturated fats with polyunsaturated fat: it included a trial in which some of the saturated fat was replaced with a high-trans margarine. Trans fat INCREASES the rish of heat disease. (The authors buried the trans detail in an online supplement.) Removing that one trial from the meta-analysis reverses the results and shows that people who replaced saturated fat with polyunsaturated fat had a LOWER risk of heart disease. Also, coconut fat raises both your good and bad cholesterol and it is not recommended that you eat anything that raises your bad cholesterol. So, you be the judge. I would not make this recipe nor do I plan to eat butter but I will stick with the healthier oils such as olive, avocado (now sold by Target!), and canola.

on September 17, 2014

Love this recipe. Love coconut milk! We are living proof coconut oil, butter and full fat milk have helped us lose weight and lower cholesterol. We are doing great and hubby gets labs far more often than I and he previously had colon cancer before we switched. I also eat about 2 to 3 eggs every day and my cholesterol low, perfectly normal. It has been 5 years since hubby's illness and about four since we transitioned to the products listed above. He is doing really well.
When olive, canola (especially) and other veggie oils are heated they oxidize. Oxidation leads to cholesterol. Check some more scientific data not blogs for the truth. We changed and lowered our carbs, what a difference!

on September 17, 2014

I will eat butter, olive oil and coconut oil. You must use portion control. I think you must use balance. If you are going to eat a rich soup then you balance the rest of the foods in your day with lighter and healthy fare. I like REAL food. I like quick soups like this. I made my first soup for the season this week. A squash and corn soup with ham. Yummy!

on September 17, 2014

Maryvw, I too dislike coconut in any form but I have found coconut milk palatable in things, like soup and sauces.

on September 17, 2014

I agree with Tanya. If you are going to eat something that has a lot of fat in it, you need to eat lighter fare the rest of the day if you want to lose or maintain your weight.

As for my previous post, NONE of that information is from a blog. Center for Science in the Public Interest is like the Consumer Reports group for food. Check out their website for lots of great information:
Also, the study pointing out the mistake in the meta-analysis was published in Annals of Internal Medicine, a respected medical journal.

on September 18, 2014

With fall just around the corner this sounds fabulous for a cool day!

on September 19, 2014

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