Spinach And Coconut Soup Food

SPICY SPINACH AND COCONUT SOUP

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.

SPINACH AND COCONUT SOUP

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.

RED LENTIL & COCONUT SOUP

Steps:

• Tip the lentils into a large pan and add the turmeric, ginger and garlic. Pour in the stock, then cover the pan and simmer for 15 mins until the lentils have softened.
• Pour in the coconut milk, stir in the leeks, cover and cook for 10 mins more.
• Add the spinach and cook just to wilt it, then spoon into bowls and squeeze over the lime juice.