Coconut Spinach Soup

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  • 2 tablespoon Olive Oil
  • 1 bunch Green Onion - coarsely chopped, green part only
  • 10 ounce Baby Spinach
  • 0.25 cup Hot Water
  • 1.5 cup Coconut Milk
  • 3 cup Chicken - or bone broth (low fodmap)
  • 2 tablespoon Cornstarch
  • Sea Salt - to taste
  • Freshly Ground Black Pepper - to taste
  • 0.5 teaspoon Cayenne Pepper - (optional)
  • Grated Parmesan - to taste
  • In a large skillet, heat olive oil (can replace with coconut oil) over medium heat. Add green onions and sauté for 2 to 3 minutes, stirring constantly. Then add the spinach and cook until wilted, about 3 minutes. Add spinach mixture to a blender or food processor and blend with ¼ cup hot water.
  • In a separate soup pot heat the coconut milk and 3 cups chicken or bone broth over medium heat. When warm spoon out ¼ cup of the broth and mix with the corn starch until smooth. Pour the mixture back into the soup and stir well. Then pour in the spinach mixture and allow to cook another 3-5 minutes. Continue to stir. Season with salt, pepper, and cayenne to taste.
  • Serve in a bowl with a sprinkle of cheese.
We recommend unsweetened Native Forest canned coconut milk for this recipe. The bone broth should be a homemade version or one free of high FODMAP ingredients including garlic, onion, and leeks.


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