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Spinach & coconut soup with naan
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Satisfy winter cravings with creamy spinach coconut soup served with warm naan bread.
Ingredients:
  • 1 x 400g pkt herb & garlic flavoured naan
  • 18.40 gm vegetable oil
  • 1 brown onion, halved, finely chopped
  • 56.00 gm mild curry paste
  • 250g frozen spinach portions
  • 500ml (2 cups) chicken style liquid stock (see notes)
  • 1 x 400ml can coconut milk
  • 90g (1/3 cup) natural yoghurt
  • 20.00 ml finely chopped fresh mint
Instructions:
  • Preheat the oven to 180°C. Warm the naan in foil in the oven for about 5 minutes until heated through.
  • Heat oil in a large saucepan over high heat. Sauté onion until soft, about 2 minutes. Add curry paste and cook until fragrant, about 1 minute. Add spinach, stock, and bring to a boil. Simmer for 5 minutes. Stir in coconut milk and blend until smooth. Season with salt and pepper.
  • Heat gently until warmed. Mix yoghurt and mint in a small bowl. Pour soup into serving bowls and garnish with yoghurt mixture. Add pepper to taste and accompany with naan bread.

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