in Soup Recipes

Spinach and coconut soup

updated

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Ingredients for 2 servings:

  • 1 tbsp extra virgin olive oil
  • 300 g spinach, frozen
  • 400 g coconut milk
  • n. B. Pfeffer
  • 6 figs, dried
  • 1 pot of Greek goat’s yogurt, approx. 200 g

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

simple, quick, gluten-free, sugar-free

Heat the olive oil in a medium saucepan. Add the frozen spinach to the pan and sauté briefly until thawed. Add the coconut milk and cook over low heat for 10 minutes, until the spinach is thawed. Blend with the blender until a creamy soup forms. Season with pepper. Serve with the dried figs and goat’s yogurt.

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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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