in Soup Recipes

Spinach and coconut soup with chickpeas and rosemary

updated

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Ingredients for 4 servings:

  • 1 large onion(s), diced
  • 1 garlic clove(s), finely chopped
  • 3 tbsp olive oil
  • 600 g leaf spinach
  • 500 ml vegetable stock
  • 300 ml coconut milk
  • 200 g chickpeas, from the can
  • salt and pepper
  • basil
  • rosemary
  • chives

Instructions

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

Sauté the chopped onion and finely chopped garlic in olive oil until translucent. Then add the thawed spinach leaves and sauté for 5 minutes. Pour in the broth and coconut milk and simmer for another 5 minutes, then season and puree (only spinach leaves produce such a beautiful green color). Finally, add the chickpeas and heat them through the soup.

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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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