John Myers
Spinach and Coconut Soup
The perfect spinach and coconut soup recipe with a picture and simple step-by-step instructions.
- 750 g Baby spinach
- 1 size Onion
- 1 Can Coconut milk
- 300 ml Vegetable broth
- Olive oil
- Salt pepper
- Chives, optional
- Dice the onion. Sauté in a little olive oil. Add the washed and wet spinach and let it disintegrate in the saucepan.
- Pour in the stock and coconut milk and simmer for about 5 minutes. Puree in a blender (best in a high-performance blender) until smooth and creamy. Season to taste with salt and pepper. Garnish with freshly cut chives if necessary.
- If you want something a little more substantial, you can also cook 2-3 diced potatoes. Or a fresh rye bread is enough.
Facebook Comments