Spinach and Coconut Soup

By: Katrina Butterworth
Spinach and Coconut Soup
Course
Lunch Reset Recipes Soups
Tags
4W-Reset Coconut Soup Spinach
Info
  • Servings
    4
  • Prep Time
    20 minutes
  • Cook Time
    16 minutes
Ingredients
  • English Spinach stems trimmed 2 bunches
  • Butter 25 g
  • Brown Onion chopped 1
  • Garlic Cloves crushed 2
  • Organic vegetable broth 2 cups
  • Cauliflower cut into florets (700g) 1/2
  • Coconut Milk can 270 ml
  • Ground Nutmeg 1/4 teaspoon
  • Pinch of Cayenne Pepper
  • Rye Bread toasted

Method

  1. Rinse spinach leaves, shaking off excess water. Melt butter in a large sauce-pan over medium heat. Add onion and cook for 5 minutes or until tender. Add garlic. Cook, stirring, for 1 minute.
  2. Add broth and cauliflower. Cover and bring to the boil. Cook for 8 minutes or until cauliflower is tender. Add spinach and cook for 2 minutes or until just wilted.
  3. Using a food processor or blender, process soup in batches, until smooth. Return soup to saucepan. Place over medium heat.
  4. Add 1 cup coconut milk, nutmeg and cayenne pepper. Bring to gentle simmer. Ladle into cups. Drizzle with remaining coconut milk. Season with pepper. Serve with toasted rye bread.
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