Spinach Soup
Savor the simplicity of this **spinach soup**, a vibrant, creamy delight that’s ready in just 25 minutes! Perfect for a **quick meal** any night of the week, this **gluten-free spinach soup** is as kind to your wallet as it is to your body. Discover how easy it is to create a healthy and flavorful dish!
Dietary Information
Servings:
- 1
Add vegetable stock, zucchini, ginger, garlic, onion powder, and salt Into a large enough saucepan.
- 2
Bring to a simmer and cook for about 10 minutes until the zucchini are tender.
- 3
Add spinach leaves and simmer for a minute until they wilt.
- 4
Turn off the heat, let soup cool and whizz until smooth with an immersion blender.
- 5
Stir in the coconut milk, adjust seasonings, and serve.
- 6
Add vegetable stock, zucchini (making sure they are submerged), ginger, garlic, onion powder and salt, and spinach into the Instant Pot Insert.
- 7
Pat down the spinach. Cover your Instant Pot, turn the valve to ‘sealing,’ select the pressure cook or manual button (dependent upon IP model), select high pressure and set the timer for 3 minutes.
- 8
When done perform a quick pressure release and carefully open the lid.
- 9
Let the Instant Pot Spinach Soup cool down a bit before carefully puréeing with an immersion blender.
- 10
Stir in the coconut milk, adjust seasonings, and serve.
| Nutrient | Amount |
|---|---|
| Calories | 201 kcal |
| Protein | 7 g |
| Fat | 13 g |
| Sodium | 1761 mg |
| Fiber | 5 g |
| Sugar | 10 g |
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