Peel the onion and garlic cloves.

Wash the carrots, zucchini, and potatoes. Peel them if desired.

Cut the prepared onion, garlic, carrots, zucchini, and potatoes into large chunks.

Place the vegetable chunks into a pot.

Cover the vegetables with water and add a pinch of salt.

Bring the water to a boil, then reduce heat and simmer until all the vegetables are tender when pierced with a fork.

Once the root and chunky vegetables are tender, add the spinach to the pot.

Stir the spinach into the hot soup just until it wilts and softens slightly. Avoid boiling it for a long time to help retain its nutrients.

Carefully puree the soup until smooth using either a standard blender (work in batches if necessary, being careful with hot liquids) or an immersion blender directly in the pot.

Let the blended soup cool down slightly for a few minutes.

Stir the coconut milk into the slightly cooled soup until well combined.

Ladle the warm soup into bowls.

A sliced or halved boiled egg

Enjoy your soup!