Spinach and Coconut Soup

READY IN: 30mins
Recipe by wizkid

This came from the book 'Entertaining with Cranks'. The page with this recipie has dropped out, therefore I have adapted it. It is absolutely delicious.

Top Review by ccferne

I made this last night and it was fabulous. Due to a mix-up between two recipes, however, I used a whole can of coconut cream instead of the 4 oz of creamed coconut. Also seasoned it with some hot curry powder. Next time I hope to try it with the creamed coconut, but this way bears repeating.

Ingredients Nutrition

  • 1 lb spinach
  • 1 large onion, finely chopped
  • 1 large potato, finely diced
  • 2 ounces butter
  • 2 cloves garlic, finely chopped
  • 4 ounces creamed coconut, finely chopped
  • 1 12 pints vegetable stock
  • 14 pint single cream
  • black pepper

Directions

  1. Melt the butter in a heavy saucepan.
  2. add the onions and the garlic and gently cook until transparent.
  3. add the potato and fry for 5 minutes longer.
  4. add the spinach and the vegetable stock and simmer until the potatoes are cooked (approximately 10 minutes).
  5. put into the blender and blend thoroughly.
  6. return to the saucepan and a low heat.
  7. add the creamed coconut and stir until melted.
  8. add the single cream.
  9. add plenty of freshly ground black pepper.
  10. serve.

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