Start by heating olive oil in a skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes translucent and fragrant, about 3-4 minutes. The onions should be soft and just beginning to turn golden.
Add the minced garlic to the skillet and cook for another 1 minute until it releases a warm, aromatic scent. Be careful not to let it burn—just a gentle sizzle.
Transfer the sautéed onion and garlic mixture to your slow cooker. Add the chopped spinach, vegetable broth, and coconut milk. Give everything a good stir to combine the ingredients evenly.
Set your slow cooker to low and cook for about 4 to 6 hours. During this time, the spinach will wilt down and the flavors will meld beautifully. The kitchen will fill with a comforting, leafy aroma.
Once cooking is complete, use an immersion blender directly in the slow cooker to blend the soup until smooth and velvety. Alternatively, transfer the soup in batches to a blender and puree until silky.
Return the blended soup to the slow cooker (if using a regular blender), then stir in a squeeze of lemon juice. Taste and adjust seasoning with salt and pepper as needed to brighten the flavor.
Serve the soup hot, garnished with a drizzle of olive oil or a sprinkle of cheese if desired. Enjoy the vibrant color and rich, earthy flavors—perfect for a cozy meal.
