Spicy Spinach and Coconut Soup

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Carefully clean spinach leaves and pinch off the stems if they’re thick and tough. Chop spinach leaves roughly.
  • Peel onion and garlic gloves. Chop onions and crush garlic gloves with a spoon.
  • Take seeds off chili pepper and finely chop it.
  • Heat oil in a large saucepan over medium heat. Add onion, garlic and chili pepper, take temperature down to low heat and leave them for 5 minutes.
  • Add cumin, turmeric and grated ginger. Add vegetable stock and coconut milk and take to a boil. Reduce heat and leave covered for 10 minutes.
  • Preheat oven on broiler setting.
  • Add spinach and leave them for 3 minutes or until they wither.
  • Liquidize 3/4 of the soup and put it back in the pan with the remaining quarter.
  • Squeeze lemon, add to soup and season with salt.
  • Grill grated coconut for 2 minutes in the oven.
  • Serve in individual bowls and decorate with grilled coconut.
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