How to make a Spinach and Coconut Soup.
Serves: 4 people
2 tbsp. sunflower oil
1 onion, chopped
2 garlic cloves, crushed
2 green chilies, seeded and chopped
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. tumeric
1/2 tsp. ground ginger
2 1/2 cups vegetable stock
2 1/2 cups coconut milk
Generous 1 lb. baby spinach leaves
Juice of 1/2 lemon
Coconut shavings, toasted, if desired for garnish
Heat the oil in a large saucepan or stockpot.
Add the onion, garlic, and chilies and cook gently for about 4 minutes.
Stir in the cumin, coriander, tumeric, and ginger then add the stock and coconut milk.
Bring to a boil.
Reduce the heat, cover the pan, and simmer the soup for about 10 minutes.
Stir in the spinach and cook for about 2 minutes or until the leaves wilt.
Process about three-fourths of the soup in a blender or food processor until smooth.
Return the pureed soup to the pan and stir in the lemon juice and salt to taste.
Heat gently for a few seconds, if necessary, and ladle into soup bowls.
Top with coconut, if using, and serve immediately.