•  2 Tbsp Oil
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 inch piece of ginger, finely chopped
  • 10 oz of spinach with hard stems removed
  • Zest of 1 lemon
  • 1 medium size potato, peeled and chopped
  • 4 cups vegetable or chicken stock
  • 1 can (13 oz.) coconut milk
  • 1 Tbsp. mirin (rice wine) OR dry sherry
  • Salt and pepper


  1. Heat the oil in a large saucepan.  Add the onion, garlic and ginger and fry until softened but not brown (3-4 minutes)
  2. Add spinach and lemon zest to the pan.  Sir until spinach is wilted.  Add the stock and potato and bring to a boil.  Lower heat and simmer for about 10-15 minutes.
  3. Pour soup into blender or food processor, or use an immersion blender and process until smooth
  4. Return soup to the pan and add coconut milk, mirin/sherry and season to taste with salt and pepper.  Heat until almost boiling.

Make it a meal tip:  Consider this soup a vegetable and serve it with grilled chicken and warm whole-grain dinner rolls.