Name: Spinach and coconut soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Cuisine: asian
Ingredients: 2 bunches English spinach, stems trimmed; 25g butter; 1 brown onion, chopped; 2 garlic cloves, crushed; 510.00 gm vegetable liquid stock; 700g cauliflower; 270ml can coconut milk; 0.63 gm ground nutmeg; Pinch of cayenne pepper; Naan bread, warmed, to serve

Spinach and coconut soup

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Spicy vegetable soup to warm you up and leave you feeling souper in cool weather.

Ingredients:

2 bunches English spinach, stems trimmed
25g butter
1 brown onion, chopped
2 garlic cloves, crushed
510.00 gm vegetable liquid stock
700g cauliflower
270ml can coconut milk
0.63 gm ground nutmeg
Pinch of cayenne pepper
Naan bread, warmed, to serve

Instructions:

Wash spinach leaves and dry well. In a large saucepan over medium heat, melt butter. Sauté onion until tender, about 5 minutes. Add garlic and cook for 1 minute, stirring constantly.
Pour in the stock and add the cauliflower. Cover the pot and bring it to a boil. Let it cook for about 8 minutes until the cauliflower is tender. Stir in the spinach and cook for an additional 2 minutes until it is just wilted.
Blend the soup in batches in a food processor or blender until smooth. Pour the blended soup back into the saucepan and heat over medium heat.
Pour in the luxurious 1 cup of coconut milk along with fragrant nutmeg and a hint of cayenne pepper. Let it gently simmer to perfection. Serve the aromatic mixture in cups, drizzle with the remaining coconut milk, sprinkle with a touch of pepper, and accompany with warm naan bread.

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