SPINACH AND COCONUT SOUP
This came from the book 'Entertaining with Cranks'. The page with this recipie has dropped out, therefore I have adapted it. It is absolutely delicious.
Provided by wizkid
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a heavy saucepan.
- add the onions and the garlic and gently cook until transparent.
- add the potato and fry for 5 minutes longer.
- add the spinach and the vegetable stock and simmer until the potatoes are cooked (approximately 10 minutes).
- put into the blender and blend thoroughly.
- return to the saucepan and a low heat.
- add the creamed coconut and stir until melted.
- add the single cream.
- add plenty of freshly ground black pepper.
- serve.
SPICY SPINACH AND COCONUT SOUP
Slightly spiced spinach and coconut soup recipe flavored with cumin, turmeric and ginger. Easy to make and very flavorful... A must-try! Original recipe here: http://frenchcookingfordummies.com/2009/spinach-and-coconut-soup/
Provided by French Cooking for
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Carefully clean spinach leaves and pinch off the stems if they're thick and tough. Chop spinach leaves roughly.
- Peel onion and garlic gloves. Chop onions and crush garlic gloves with a spoon.
- Take seeds off chili pepper and finely chop it.
- Heat oil in a large saucepan over medium heat. Add onion, garlic and chili pepper, take temperature down to low heat and leave them for 5 minutes.
- Add cumin, turmeric and grated ginger. Add vegetable stock and coconut milk and take to a boil. Reduce heat and leave covered for 10 minutes.
- Preheat oven on broiler setting.
- Add spinach and leave them for 3 minutes or until they wither.
- Liquidize 3/4 of the soup and put it back in the pan with the remaining quarter.
- Squeeze lemon, add to soup and season with salt.
- Grill grated coconut for 2 minutes in the oven.
- Serve in individual bowls and decorate with grilled coconut.
SPICY COCONUT SOUP
Provided by Aida Mollenkamp
Categories side-dish
Time 25m
Yield 4 to 6 servings (2 quarts)
Number Of Ingredients 13
Steps:
- Heat oil in a small pot over medium-high heat. When it shimmers, add lemongrass, ginger, and chile and cook until fragrant, about 1 minute. Carefully add stock, coconut milk, and sugar and bring to a boil.
- Reduce heat to low and add tofu, peas, and snow peas and cook until snow peas are cooked through, about 4 minutes.
- Remove from heat and stir in basil, lime juice, and fish sauce. Serve.
Nutrition Facts : Calories 263, Fat 19 grams, SaturatedFat 13 grams, Sodium 755 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 11 grams, Sugar 6 grams
SPICY SWEET POTATO AND COCONUT SOUP
Make and share this Spicy Sweet Potato and Coconut Soup recipe from Food.com.
Provided by MsPia
Categories Yam/Sweet Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F Put the sweet potatoes on an oven rack and bake for 50 minutes or until tender. Remove from oven and let cool. Heat the vegetable oil in a large saucepan over medium heat. Sauté the onion and ginger until the onion softens, about 5 minutes. Stir in the curry paste and cook for 1 minute. Add the coconut milk and broth and gently bring to a boil. Reduce heat to a simmer, partially cover, and cook for 5 minutes. Skin the potatoes and cut into 1-inch chunks. Add the potatoes to the soup and simmer for 5 minutes. Stir in the lemon juice and salt. Ladle the soup into serving bowls. Drizzle the sesame oil evenly over the servings. Garnish with the cilantro.
Nutrition Facts : Calories 472.5, Fat 31.5, SaturatedFat 22.1, Sodium 1119, Carbohydrate 43.1, Fiber 5.7, Sugar 9.3, Protein 9
CURRIED SPINACH SOUP
I absolutely LOVE this soup and make it all the time. I've adapted the recipe to be more healthy by using olive oil instead of butter and fat-free sour cream. Serve topped with croutons.
Provided by NATDTAT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
- Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions, and cook until tender. Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender, and puree until smooth.
- Heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened.
- Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. Stir this back into the pot of soup. Heat through, but do not allow to boil. Serve immediately.
Nutrition Facts : Calories 180.7 calories, Carbohydrate 18.1 g, Cholesterol 4.4 mg, Fat 10.5 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 84.3 mg, Sugar 3.4 g
SPICY SPINACH AND CHICKPEA CURRY SOUP WITH COUSCOUS
I created this recipe as a healthy, low fat meal for my vegetarian husband and I. Not only does the spinach and chickpeas provide vital vitamins and minerals, the chickpeas are good source of veggie protein. Serving this over a bed of couscous makes this a complete Moroccan dish. You can substitute the pre-packaged couscous if you like, though I prefer to buy it in the bulk containers and measure out the amount I want to use. This would be delicious with a dollop of light plain yogurt on top to temper the spice. Enjoy!
Provided by Southern Bette
Categories Spinach
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a stock pot over medium high heat. Saute the onion and garlic until soft and translucent (about 2 minutes). Add the cayenne pepper and stir to coat.
- Reduce heat to medium and add broth, tomatoes, spinach, chickpeas--drained and rinsed, and all the spices. Stir to combine and return to a boil.
- Reduce heat to low and simmer for one hour or until chickpeas are softened.
- In a separate saucepan, bring water and oil, if using, to a boil. Stir in couscous and remove from heat. Cover and let sit for five minutes. Stir with a fork to fluff.
- Spread couscous in a bowl and top with the soup. Garnish with yogurt if you like.
Nutrition Facts : Calories 390.5, Fat 5.8, SaturatedFat 0.9, Sodium 593.7, Carbohydrate 72.2, Fiber 11.4, Sugar 5.6, Protein 15.1
SPICY SAUTéED SPINACH
Provided by Alison Roman
Categories Side Sauté Vegetarian Quick & Easy Spinach Hot Pepper Green Onion/Scallion Chile Pepper Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 Servings
Number Of Ingredients 7
Steps:
- Heat ghee in a large skillet over medium-high heat. Add scallions, chiles, garlic, and mustard seeds. Cook, stirring often, until garlic begins to brown and mustard seeds pop, about 1 minute. Add spinach to skillet by the handful, allowing it to wilt between additions. Cook, tossing often, until spinach is tender, 5-8 minutes. Season with salt and pepper.
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