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Cream of Spinach and Coconut Soup

Cream of Spinach and Coconut Soup



  • 1 pound of fresh spinach, washed and chopped 
  • 1 teaspoon of cumin seeds 
  • 1 teaspoon of ghee 
  • 1 dash of nutmeg 
  • ¾ cup cream of coconut or 1½ cups soy or rice milk 
  • 3 cups of water or 2 cups water if using soy or rice milk 
  • Salt and pepper to taste 


  1. Heat ghee in a soup pot. Sauté cumin seeds until lightly browned. Add spinach and water. Bring to a boil and cook for about 10 minutes. 
  2. Add cream of coconut or the rice or soy milk and nutmeg. Cook another 3 minutes. Place soup in a blender or food processor. Blend for about 5 seconds, just enough to purée it gently. Season to taste and serve hot. 

Fine Fall (And Winter) Meals: Ayurvedic Soups 


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