Spinach & coconut soup with naan
Ingredients:
- 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.