Spinach and coconut soup
On September - 26 - 2011
Ingredients:
- 2 bunches English spinach, stems cut
- 25g butter
- 1 brown onion, shredded
- 2 garlic cloves, low
- 2 cups Gravox Real Vegetable Strain
- 1/2 (700g) cauliflower, cut into florets
- 270ml can Ayam coconut milk
- 1/4 teaspoon ground nutmeg
- pinch of cayenne peppercorn
- warmed naan dough, to dish
How to:
Rinse spinach leaves, shaking off excess weewee. Melt butter in a large saucepan over medium heating. Add onion and cook for 5 minutes or until tenderise. Add ail. Fudge, stirring, for 1 moment.
Add stock and cauliflower. Cover and bring to the furuncle. Cook for 8 minutes or until cauliflower is tenderise. Add spinach and cook for 2 minutes or until just wilted.
Using a food processor or liquidiser, process soup in batches, until quiet. Return soup to saucepan. Place over medium passion.
Tag 1 cup coconut milk, nutmeg and cayenne peppercorn. Bring to gentle simmer. Ladle into cups. Drizzle with remaining coconut milk. Season with peppercorn. Serve with naan breadstuff.