in Soup Recipes

Spinach and coconut soup

updated

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Ingredients for 4 servings:

  • 750 g baby spinach
  • 1 large onion(s)
  • 1 can coconut milk (400 ml)
  • 300 ml vegetable stock
  • olive oil
  • salt and pepper
  • Chives, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Vegan, low-carb, low-fat

Dice the onion and sauté in a little olive oil. Add the washed and wet spinach and let it break down in the pot. Pour in the broth and coconut milk and simmer for about 5 minutes. Blend in a blender (a high-performance blender is best) until smooth and creamy. Season with salt and pepper. Serve garnished with freshly chopped chives, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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