Vegan spinach soup

Ingredients for 2 servings:

• 450 g spinach, frozen
• 2 onions
• 1 piece(s) ginger, size according to taste
• 2 garlic cloves
• 1 small chili pepper(s)
• 1 tbsp, leveled curry powder
• 200 ml coconut milk
• 400 ml vegetable stock
• 1 pinch(s) of sugar
• salt and pepper
• some oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with curry and coconut milk

Peel and finely dice the onions, garlic, chili pepper, and ginger (I usually use a thumb-sized piece). Sauté each ingredient in oil one at a time. First, fry the onions and garlic, then briefly add the chili, ginger, and curry powder. Add the spinach (not thawed), coconut milk, and vegetable stock, and bring to a boil. Cook the mixture for a quarter of an hour over medium heat and then puree. Season with salt, pepper, and sugar.