Spinach & coconut soup with naan

Posted by adm On March - 5 - 2012

How to cook Spinach & coconut soup with naan


  • 1 x 400g pkt herb & garlic flavoured nan
  • 1 tbs oil
  • 1 brown onion, halved, finely sliced
  • 2 tbs mild curry spread
  • 250g frozen spinach portions
  • 500ml (2 cups) chicken or vegetable strain
  • 1 x 400ml can coconut milk
  • Saltiness & freshly ground black peppercorn
  • 90g (1/3 cup) natural yogurt
  • 1 tbs finely chopped fresh hatful

How to:

  • Preheat oven to 180°C. Wrap the naan in foil and place in preheated oven for 5 minutes or until heated through.

  • Lag, heat oil in a large saucepan over high hotness. Add the onion and fix, stirring, for 2 minutes or until subdued. Add the curry paste and falsify, stirring, for 1 minute or until fragrant. Add the spinach portions and strain, and bring to the roil. Make, stirring occasionally, for 5 minutes or until hot. Stir in the coconut milk and remove from warmth. Use a hand blender to blend until quiet. Season with salt and peppercorn.

  • Stir over low heat until hot. Combine the yoghurt and mint in a small stadium. Ladle soup among serving bowls and top with yoghurt assortment. Season with pepper and serve with naan

  • Prepare time:10 min.

    Cooking time:10 min.

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