Easy, tasty and nutritious, this spinach soup recipe is accredited to my son and cook extraordinaire Damien Mincham
Takes approx 20 minutes – half hour.
- 1 Bunch spinach
- 1 tin coconut milk
- 4 cloves crushed garlic
- 1 onion
- 1 teasp garam masala, chilli paste
- 2 teasp ground coriander, white pepper
- coconut oil or cold pressed virgin olive oil for saute
- stock
- pink salt to taste
- Method
- chop all ingredients
- saute onion in oil over low heat until transparent
- add spices and garlic and saute until aromatic
- add 3/4 spinach and wilt
- cover the spinach with stock and half the coconut milk
- simmer until tender
- take off the heat
- add the rest of the spinach and half the remaining coconut milk
- blend with stick blender until smooth
- add more coconut milk for a creamier texture.
