Spinach and coconut soup

Posted by adm On September - 26 - 2011

How to cook Spinach and coconut soup

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.

  • Comments are closed.